Citrus Melon Soup
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
164
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 164 cal. | (8 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 340 mg | (9 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Melon (such as cantaloupe or charentais)
- 1 Lime (juiced)
- 1 Orange (juiced)
- 50 milliliters white Port wine
- 2 Tbsps powdered sugar
- 100 milliliters Sparkling wine
- mint (for garnish)
Preparation steps
1.
Step 1
2.
Halve the melon and remove the seeds. Scoop about 100 g (approximately 3.5 ounces) with a melon baller and peel and dice the rest. Place the diced melon in a large bowl and add the lime juice, orange juice and port wine.
3.
Step 2
4.
Stir the powdered sugar into the diced melon mixture.
5.
Step 3
6.
Stir in the sparkling wine.
7.
Step 4
8.
Puree with an immersion blender.
9.
Step 5
10.
Blend until the soup is smooth, adding a bit more sparkling wine, if needed.
11.
Step 6
12.
Chill the soup for at least 2 hours. Ladle into bowls, top with the reserved melon balls and garnish with fresh mint.
