Chilled Yoghurt Soup with Basil
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
219
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 426 mg | (11 %) | ||
| Calcium | 359 mg | (36 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Wash the basil and shake dry. Put the Parmesan, the pine nuts and a little kefir into a blender and puree well. Then add the basil leaves and 3-4 tbsp kefir and puree briefly. Add to the remaining kefir, mix and season to taste with salt and pepper. Chill. Peel the radish and slice very thinly, using a mandoline slicer if available. Sprinkle with salt and leave to stand for about 10 minutes to draw off some of the moisture. Then drain. Ladle the soup into bowls and garnish with radish slices and basil leaves. Shave a little Parmesan over and serve. Serve with fresh white bread.
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