Banana-Yogurt Soup

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Banana-Yogurt Soup
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
180
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie180 kcal(9 %)
Protein11.55 g(12 %)
Fat2.93 g(3 %)
Carbohydrates28.31 g(19 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A237.52 mg(29,690 %)
Vitamin D2.48 μg(12 %)
Vitamin E0.19 mg(2 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.14 mg(10 %)
Vitamin B₆0.25 mg(18 %)
Folate18.49 μg(6 %)
Pantothenic acid0.5 mg(8 %)
Biotin1.53 μg(3 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C6.79 mg(7 %)
Potassium722.21 mg(18 %)
Calcium340.26 mg(34 %)
Magnesium31.97 mg(11 %)
Iron0.58 mg(4 %)
Iodine4.72 μg(2 %)
Zinc0.42 mg(5 %)
Saturated fatty acids1.55 g
Cholesterol12.22 mg

Ingredients

for
4
Ingredients
½ teaspoon Cumin
½ teaspoon Coriander
½ teaspoon Curry powder
4 Curry leaves
2 ripe Banana
500 grams full-fat Yogurt (0.1% fat)
300 milliliters Buttermilk
1 tablespoon lemon juice
salt
1 sprig mint (for garnish)
How healthy are the main ingredients?
mintCuminBananasalt

Preparation steps

1.

Heat a skillet over medium heat and toast the cumin, coriander seeds, curry powder, and curry leaves until fragrant. Remove from the heat and let cool. Transfer the spices to a mortar, and grind coarsely. 

2.

Peel the bananas. Puree the bananas, yogurt, buttermilk, lemon juice, 1 teaspoon of the spice mixture, and 12 ice cubes in the blender. Puree completely, adding a little water if necessary. Season to taste with salt. 

3.

Rinse the mint, pat dry, and chiffonade. Pour the soup into bowls, garnish with the mint, and serve immediately.