Banana-Yogurt Soup
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
180
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 11.55 g | (12 %) | ||
| Fat | 2.93 g | (3 %) | ||
| Carbohydrates | 28.31 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 237.52 mg | (29,690 %) | ||
| Vitamin D | 2.48 μg | (12 %) | ||
| Vitamin E | 0.19 mg | (2 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 1.14 mg | (10 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 18.49 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.53 μg | (3 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 6.79 mg | (7 %) | ||
| Potassium | 722.21 mg | (18 %) | ||
| Calcium | 340.26 mg | (34 %) | ||
| Magnesium | 31.97 mg | (11 %) | ||
| Iron | 0.58 mg | (4 %) | ||
| Iodine | 4.72 μg | (2 %) | ||
| Zinc | 0.42 mg | (5 %) | ||
| Saturated fatty acids | 1.55 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 12.22 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ½ tsp Cumin
- ½ tsp Coriander
- ½ tsp Curry powder
- 4 Curry leaves
- 2 ripe Banana
- 500 grams full-fat Yogurt (0.1% fat)
- 300 milliliters Buttermilk
- 1 Tbsp lemon juice
- salt
- 1 sprig mint (for garnish)
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.
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