Berry Soup
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
245
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 471 mg | (12 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Raspberries
- 400 grams Blueberries
- 100 milliliters Whipped cream
- 400 milliliters Buttermilk
- 2 Tbsps honey
- 1 splash lemon juice
- 50 grams Whipped cream
Preparation steps
1.
Rinse the raspberries, pat dry and set some aside for the garnish. Also, keep 4 tablespoons of pureé aside for garnish.
2.
Rinse the blueberries and remove the stems. Set some aside for the garnish.
Mix the rest of the berries with cream, buttermilk, honey and lemon juice.
3.
Pureé the fruit and strain through a sieve.
4.
Pour the soup into bowls and garnish decoratively with the raspberry pureé. Put a dollop of cream on top and garnish with berries.
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