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Creamy Cucumber Soup

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Creamy Cucumber Soup
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
378
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie378 kcal(18 %)
Protein15.43 g(16 %)
Fat29.88 g(26 %)
Carbohydrates14.06 g(9 %)
Sugar added0 g(0 %)
Roughage1.47 g(5 %)
Vitamin A355.14 mg(44,393 %)
Vitamin D0.96 μg(5 %)
Vitamin E1.87 mg(16 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.37 mg(34 %)
Niacin4.93 mg(41 %)
Vitamin B₆0.26 mg(19 %)
Folate54.94 μg(18 %)
Pantothenic acid1.52 mg(25 %)
Biotin3.3 μg(7 %)
Vitamin B₁₂2.18 μg(73 %)
Vitamin C15.07 mg(16 %)
Potassium691.56 mg(17 %)
Calcium207.69 mg(21 %)
Magnesium58.88 mg(20 %)
Iron1.24 mg(8 %)
Iodine9.15 μg(5 %)
Zinc2.84 mg(36 %)
Saturated fatty acids18.71 g
Cholesterol142.01 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6 ½ cups
cup
1 cup
2 cloves
2 tablespoons
2 handfuls
fresh Dill
freshly ground peppers
1 ⅔ cups
2
2 tablespoons

Preparation steps

1.
Peel the cucumbers and cut off the ends. Now cut the cucumber in half lengthways, scoop out any seeds and slice. Wash the dill and shake dry. Peel the garlic.
2.
Puree the cucumber, garlic and dill until smooth. Mix in the yoghurt, cream and lemon juice and season to taste with salt and pepper. Cover and place in the fridge to chill for at least 2 hours.
3.
In the meantime wash the crab meat and pat dry. Toss in melted butter. Wash the spring onions, trim the root and chop into rings. Sauté in butter until soft.
4.
Divide the soup into 4 bowls, garnish with crab meat and spring onions and serve.