Chilled Yogurt Soup with Vegetables
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
344
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 325 mg | (33 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ½ Cucumber
- 4 Radish
- 2 Bell pepper (yellow and green)
- 150 grams precooked Beets (vacuum-packed)
- 750 grams Yogurt (0.1% fat)
- ⅛ l milk
- 1 lemon (juiced)
- 2 tsps sunflower oil
- 1 garlic clove
- salt
- freshly ground peppers
- 4 slices white bread
- Dill (for garnish)
Preparation steps
1.
Rinse the vegetables, peel if necessary and trim. Cut cucumber, radishes and bell peppers into small cubes. Cut the beet into small cubes.
2.
Puree yogurt with milk, lemon juice and sunflower oil. Peel the garlic and squeeze through a garlic press into the yogurt mixture. Puree half of the beet into the yogurt mixture. Season with salt and pepper and refrigerate for about 1 hour.
3.
Season to taste with salt and pepper and stir in the diced vegetables. Tear white bread into pieces and distribute over the soup. Garnish with the dill and serve.
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