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Bulgarian cucumber soup
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
339
calories
Calories
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This soup is an easy way to get a bunch of nutrients in a simple way, as well as protein from the yogurt and walnuts.
Use low fat greek yogurt for a lighter variation.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 485 mg | (12 %) | ||
| Calcium | 296 mg | (30 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 3 ½ cups Greek yogurt (or Bulgarian)
- ½ cup milk
- lemons (juiced)
- 2 tsps olive oil
- 2 cloves garlic cloves (finely chopped)
- 2 ¼ cups Cucumber (peeled, seeded, and diced)
- 0.333 cup chopped Walnut
- 2 Tbsps chopped Dill
- salt
- peppers
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.
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