Cold Yogurt Soup with Herbs
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
98
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 98 cal. | (5 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cucumber
- 30 grams mixed Fresh herbs (such as chervil, parsley, dill)
- 1 bunch Cress
- 500 grams Yogurt (low-fat)
- 250 milliliters Vegetable broth
- 2 garlic cloves
- 1 Tbsp grapeseed oil
- 1 lemon
- salt
- cayenne pepper
Preparation steps
1.
Peel the cucumber, halve, core and roughly chop. Rinse the mixed herbs, shake dry, pluck the leaves (set aside some chervil leaves for garnish) and add together with the cut watercress and cucumber in a blender. In addition, add the yogurt, broth, peeled garlic and oil and puree everything until smooth.
2.
Lightly zest the lemon peel and squeeze the juice. Season the soup with the zest, lemon juice, salt and cayenne pepper. Chill at least 30 minutes and season again before serving. Garnish with chervil.
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