Chilled Radish and Buttermilk Soup
Chilled Radish and Buttermilk Soup - Who likes the spicy balls, it is also appreciated in the mix with sour buttermilk.
Healthy, because
Even smarter
Nutritional values
Buttermilk, yoghurt and milk provide us with plenty of calcium - the mineral strengthens bones and teeth, among other things. The colourful radishes are also full of mustard oils, which among other things can aid digestion.
For a little more bite and a good portion of healthy omega-3 fatty acids, you can top the finished cold shell with a handful of roughly chopped walnuts.
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 352 mg | (35 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 9 mg |
Ingredients
- Ingredients
- 250 milliliters Buttermilk
- 3 Tbsps lemon juice
- 150 grams Yogurt (low-fat)
- 100 milliliters
- 1 Tbsp Horseradish cream (from a jar)
- salt
- peppers
- Nutmeg
- 1 bunch Radish
- 2 bunches mixed Fresh herbs (such as parsley, mint, basil, and chives)
Preparation steps
In a bowl, stir the buttermilk, lemon juice, yogurt, milk and horseradish together. Season with salt, pepper and fresh grated nutmeg.
Rinse the radishes and slice into matchsticks. Stir half of the radishes into the soup.
For serving: Divide the soup between 2 serving bowls. Rinse the herbs, shake dry and remove the leaves. Sprinkle the herbs on top of the soup along with the remaining radishes. Season with 1 pinch of grated nutmeg.
