Cold Radish Asparagus Soup
Cold Radish Asparagus Soup - Wonderfully refreshing on warm days
Healthy, because
Even smarter
Nutritional values
Mustard oils not only determine the typical taste of radishes but also stimulate the liver to produce digestive juices. In addition, the dietary fiber contained gently brings a tired intestine up to speed. In contrast to conventional yogurt the whey of the Greek counterpart is drained for a longer period of time. This makes it particularly firm and creamy. At the same time, it offers more fat and protein, both of which provide long-lasting satiety.
Outside of white asparagus season, you can make the cold radish soup with cauliflower instead. Then just keep a few smaller florets for the topping.
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 381 mg | (10 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 9 ozs white Asparagus (or cauliflower)
- salt
- 1 tsp Raw cane sugar
- 1 garlic clove
- 9 ozs Radish
- 9 ozs Greek yogurt
- 18 ozs Vegetable broth
- 1 Tbsp lemon juice
- white peppers
- 2 Tbsps butter
Kitchen utensils
Preparation steps
Peel asparagus, wash and remove woody ends. Cut off asparagus tips and set aside; chop remainder and cook in boiling salted water with sugar for 6-7 minutes over medium heat. Drain and allow to drain.
Peel and chop the garlic. Clean and wash radishes and set aside 1 of them with 1-2 leaves for decoration. Cut remaining radishes into small pieces and puree with yogurt, vegetable broth, lemon juice, garlic and cooked asparagus in a stand mixer until finely creamy, adding more broth if needed. Season to taste with salt and pepper, pass through a fine sieve and chill for approx. 1 hour.
Heat butter in a frying pan. Add asparagus tips with 1 pinch of salt and fry for 5-6 minutes over medium heat. Set aside radish and cut into slices, radish leaves into fine strips.
Pour cold radish soup into bowls, top with asparagus tips as well as radish slices and sprinkle radish greens on top. Serve with pepper ground over the top.
