Creamy Salad Broth

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Creamy Salad Broth
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
204
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie204 kcal(10 %)
Protein4.24 g(4 %)
Fat16.29 g(14 %)
Carbohydrates12.87 g(9 %)
Sugar added0 g(0 %)
Roughage1.69 g(6 %)
Vitamin A107.24 mg(13,405 %)
Vitamin D0 μg(0 %)
Vitamin E0.56 mg(5 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.18 mg(16 %)
Niacin0.85 mg(7 %)
Vitamin B₆0.15 mg(11 %)
Folate23.93 μg(8 %)
Pantothenic acid0.29 mg(5 %)
Biotin4.63 μg(10 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C16.99 mg(18 %)
Potassium450.46 mg(11 %)
Calcium103.02 mg(10 %)
Magnesium21.62 mg(7 %)
Iron0.58 mg(4 %)
Iodine0.15 μg(0 %)
Zinc0.35 mg(4 %)
Saturated fatty acids3.17 g
Cholesterol5 mg

Ingredients

for
4
Ingredients
1 small Cucumber
2 tablespoons olive oil
1 clove garlic (crushed)
2 scallions (finely sliced)
3 Vine tomatoes (seeded and cut into 8)
3 cups vegetable stock
1 cup plain Yogurt
salt
freshly ground Black pepper
2 tablespoons extra-virgin olive oil
Dill (to garnish)
How healthy are the main ingredients?
Yogurtolive oilgarlicCucumbertomatosalt

Preparation steps

1.
Use a Y-shaped peeled to create thin ribbons from the cucumber.
2.
Heat the olive oil in a large saucepan set over a medium heat.
3.
Sauté the garlic and spring onions for 1 minute before adding the tomatoes and the cucumber.
4.
Cook for a further 2 minutes before covering with the stock.
5.
Simmer for 10 minutes and remove from the heat, leaving the soup to cool for a few minutes.
6.
Stir through the yoghurt and adjust the seasoning to taste. Garnish with a drizzle of extra-virgin olive oil and some dill before serving.