Cold Cucumber-Yogurt and Dill Soup

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Cold Cucumber-Yogurt and Dill Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
219
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie219 kcal(10 %)
Protein14.25 g(15 %)
Fat9.35 g(8 %)
Carbohydrates20.92 g(14 %)
Sugar added0 g(0 %)
Roughage0.7 g(2 %)
Vitamin A288.88 mg(36,110 %)
Vitamin D2.35 μg(12 %)
Vitamin E0.04 mg(0 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.19 mg(2 %)
Vitamin B₆0.04 mg(3 %)
Folate8.19 μg(3 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.68 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C4.82 mg(5 %)
Potassium748 mg(19 %)
Calcium371.57 mg(37 %)
Magnesium10.93 mg(4 %)
Iron0.43 mg(3 %)
Zinc0.18 mg(2 %)
Saturated fatty acids1.15 g
Cholesterol5.88 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
Walnutolive oilparsleyDillgarlic cloveCucumber

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.