Cold Orange Soup
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
377
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 54 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 grams fresh ginger
- 1 l Orange juice
- 1 Cinnamon stick
- 1 tsp cornstarch
- 4 Tbsps honey
- 4 Mandarin orange
- 4 Tbsps slivered almonds
- 4 scoops Vanilla ice cream
Preparation steps
1.
Peel the ginger and grate finely. Combine with orange juice in a pot and simmer together with the cinnamon stick for about 10 minutes. Combine the cornstarch with 2-3 tablespoons cold water, whisk into pot and bring to a boil, then remove from heat. Remove the cinnamon and sweeten to taste with honey. Chill the soup for about 2 hours.
2.
Peel the mandarin oranges thoroughly with a knife, removing all the bitter white pith. Cut oranges into slices and reserve the juice. Stir the juice into the soup and transfer to bowls. Garnish with the mandarin slices and the almonds. Top each with 1 scoop of vanilla ice cream and serve.
