Bulgarian Cucumber Soup

0
Average: 0 (0 votes)
(0 votes)
Bulgarian Cucumber Soup
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
289
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie289 kcal(14 %)
Protein20.15 g(21 %)
Fat17.36 g(15 %)
Carbohydrates15.65 g(10 %)
Sugar added0 g(0 %)
Roughage1.13 g(4 %)
Vitamin A124.71 mg(15,589 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.05 mg(0 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.4 mg(3 %)
Vitamin B₆0.06 mg(4 %)
Folate7.91 μg(3 %)
Pantothenic acid0.34 mg(6 %)
Biotin1.34 μg(3 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C3.07 mg(3 %)
Potassium510.13 mg(13 %)
Calcium256.41 mg(26 %)
Magnesium14.58 mg(5 %)
Iron0.53 mg(4 %)
Iodine7.02 μg(4 %)
Zinc0.3 mg(4 %)
Saturated fatty acids6.7 g
Cholesterol42.74 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 ½ cups
Greek yogurt (or Bulgarian)
½ cup
lemons (juiced)
2 teaspoons
2 cloves
garlic (finely chopped)
2 ¼ cups
Cucumber (peeled, seeded, and diced)
0.333 cup
chopped Walnut
2 tablespoons
chopped Dill
How healthy are the main ingredients?
Walnut

Preparation steps

1.
Mix the yoghurt with the milk, salt, pepper, lemon juice and 1 tsp olive oil. Chill.
2.
Heat the remaining oil in a pan and sweat the garlic until soft.
3.
Add the cucumber and garlic to the yoghurt soup. Stir in the dill and nuts (keeping back a few to garnish). Ladle onto plates and serve scattered with nuts.