Arugula Cucumber Soup with Shrimp
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Arugula Cucumber Soup with Shrimp - A cold soup is just right on a hot day!
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
118
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 118 cal. | (6 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 60.9 μg | (102 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 323 mg | (8 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ Cucumber
- 2 handfuls Arugula (about 60 grams)
- 2 garlic cloves
- 500 milliliters Vegetable broth (cooled)
- salt
- peppers
- 1 Tbsp lemon juice
- 12 small shrimp (240 grams; ready to eat cooked)
- 2 Tbsps olive oil
Preparation steps
1.
Rinse half a cucumber, cut in half, remove seeds and cut into small cubes.
2.
Rinse arugula and spin dry. Peel garlic cloves and coarsely chop.
3.
Puree diced cucumber with arugula, garlic and vegetable broth. Season with salt, pepper and lemon juice.
4.
Pour soup into 4 glasses, garnish with 3 shrimp and drizzle with olive oil.
