Buttermilk Vegetable Soup
Healthy, because
Even smarter
Nutritional values
Buttermilk is rich in calcium for strong bones and muscle strengthening protein. Its lactose content is relatively low, so it is also tolerated by people with lactose intolerance, depending on their sensitivity.
You like it even more colorful? Then add other vegetables such as peas or beans to the hearty buttermilk soup. For fans of buttermilk, we have created a whole cookbook about this low-fat dairy product. Click here for the delicious buttermilk recipes.
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 1 garlic clove
- 1 Red chili pepper
- 3 carrots
- 1 Tbsp olive oil
- 300 milliliters Vegetable broth
- 1 tsp sauce thickener
- 300 milliliters Buttermilk
- 1 Tbsp finely chopped Tarragon
- salt
- freshly ground peppers
- 1 tsp lemon juice
Preparation steps
Peel and finely chop the garlic. Rinse the chile pepper, remove the seeds and chop finely. Peel the carrots and slice thinly.
Heat the olive oil in a large pot and sauté the chile pepper and garlic until softened. Add the carrots and sauté for about 5 minutes. Pour in the vegetable broth and simmer for about 7 minutes. Whisk the cornstarch into the buttermilk and pour into the pot. Continue simmering until slightly thickened. remove from heat, stir in the lemon juice and chopped tarragon and season with salt and pepper. Ladle into bowls and serve.
