Cold Cucumber-Yogurt and Dill Soup
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
274
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 garlic clove
- 1 Cucumber (or 3 Turkish cucumber)
- 800 grams (approximately 29 ounces) Yogurt (0.1% fat)
- 200 milliliters approximately 1 cup) Vegetable broth
- salt
- 2 Tbsps freshly chopped parsley
- 1 Tbsp freshly chopped Dill
- 2 Tbsps chopped Walnut
- 2 Tbsps olive oil
- mint (for garnish)
Preparation steps
1.
Peel the garlic and push through a garlic press. Peel, core and cut into very small dice the cucumber. Stir in yogurt, vegetable broth, garlic and 1 teaspoon salt.
2.
Add parsley and dill taste and adjust seasoning if necessary. Pour into glasses. Sprinkle the nuts over the top, drizzle with olive oil and serve garnished with mint. If desired, serve with grilled flatbread.
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