Cold Cucumber-Yogurt and Dill Soup

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Cold Cucumber-Yogurt and Dill Soup
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
274
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie274 cal.(13 %)
Protein11 g(11 %)
Fat20 g(17 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.6 mg(30 %)
Vitamin K33 μg(55 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.2 mg(14 %)
Folate52 μg(17 %)
Pantothenic acid1 mg(17 %)
Biotin12.9 μg(29 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C17 mg(18 %)
Potassium604 mg(15 %)
Calcium282 mg(28 %)
Magnesium51 mg(17 %)
Iron1 mg(7 %)
Iodine11 μg(6 %)
Zinc1.4 mg(18 %)
Saturated fatty acids6 g
Uric acid28 mg
Cholesterol20 mg
Complete sugar12 g

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.