Chilled Herb Soup
Since lactic acid bacteria are used to produce Swedish milk (still a real insider tip in this country), the sour milk product is beneficial for the intestinal flora. The fresh herbs are rich in secondary plant substances that act as antioxidants. These protect the body cells from damage by free radicals.
The refreshing soup becomes vegan if you replace the Swedish milk with a plant-based alternative such as almond or soy drink and replace the honey with agave syrup.
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 168.7 μg | (281 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 614 mg | (15 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 3 handfuls mixed Fresh herbs (e.g. parsley, dill, sorrel, chives, tarragon, chervil)
- 2 romaine lettuce hearts
- 1 organic lemon
- 1 large Apple
- 2 shallots
- 22 ozs cold Vegetable broth
- 7 ozs Buttermilk (or soured milk)
- 1 Tbsp olive oil
- 1 Tbsp grapeseed oil
- salt
- peppers
- 1 Tbsp honey
- ¾ oz slivered almonds
Preparation steps
Wash herbs, shake dry, set aside 1⁄4 of them; coarsely chop remaining herbs. Clean lettuce hearts, divide into leaves, wash and spin dry. Set aside 4 leaves; chop remaining leaves.
Rinse lemon, rub dry, grate peel, and squeeze juice. Clean, wash, quarter, and core the apple, dice finely, and mix with 1 tablespoon lemon juice. Peel and chop the shallots.
Finely blend herbs with lettuce leaves, diced apples, shallots and broth in a stand mixer. Mix in milk and both oils vigorously. Season soup with salt, pepper, lemon zest, remaining lemon juice, and honey and refrigerate for approx. 3 hours.
Meanwhile, cut remaining lettuce and herb leaves into fine strips. Roast almonds in a hot pan without fat over medium heat for 3 minutes. Divide soup into glasses or bowls and sprinkle with lettuce and herb strips and almonds.