Cold Yogurt-Vegetable Soup with Buttery Croutons
Healthy, because
Even smarter
Nutritional values
Especially the natural yoghurt contains a lot of calcium, which strengthens bones and teeth. The probiotic bacteria also strengthen the intestinal flora and thus the immune system.
Celery contains many essential oils and bitter substances that have an antibacterial effect, are good for the stomach and stimulate digestion.
People who are sensitive to milk and suffer from digestive problems can often tolerate yoghurt much better. This is because the lactose contained in milk usually causes problems. However, due to the acidification process during yoghurt production, the lactose is converted to lactic acid and is only present in small quantities.
For the bread cubes you can use wonderfully stale bread from the previous day. Covered in the refrigerator, the soup stays fresh for one or two days.
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 44.9 μg | (75 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 361 mg | (36 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 3 garlic cloves
- 800 grams Natural yogurt
- 150 milliliters Whipped cream
- 1 lemon (juice)
- salt
- freshly ground peppers
- 1 red paprika
- 1 large red chili pepper
- 4 sticks Celery
- ½ Cucumber
- ½ bunch Chives
- 200 grams white bread
- 20 grams butter
- 1 Tbsp freshly chopped parsley
- 1 Tbsp freshly chopped Basil
- 4 Tbsps olive oil
Preparation steps
Peel the garlic and press through a garlic press into a bowl. Add the yogurt and stir to combine. Add the cream and the lemon juice and season with salt and pepper. Rinse the pepper and chile pepper, halve lengthwise, remove seeds and white ribs and cut the peppers into thin strips and the chile pepper into small cubes. Rinse the celery, remove the strings and slice.
Rinse and peel the cucumber, halve lengthwise, remove the seeds and cut the cucumber into thin strips. Rinse the chives, shake dry and thinly slice. Remove the crust from the white bread and cut into 2 cm (approximately 3/4-inch) cubes. Heat the butter in a skillet and saute the bread until golden brown. Remove and drain on paper towels
Pour the yogurt soup into bowls and garnish with vegetable strips and cubes and sprinkle with herbs. Drizzle with some olive oil and serve sprinkled with the bread cubes.
