Cucumber Soup with Cress
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
157
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 49.1 μg | (82 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 701 mg | (18 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Cucumber
- 4 garlic cloves
- 2 Tbsps vegetable oil
- 750 milliliters Vegetable broth
- salt
- freshly ground peppers
- to garnish
- 4 Tbsps Crème fraiche
- 4 Tbsps Cress
Preparation steps
1.
Peel, halve and cut cucumber into cubes. Set 4 tablespoons aside for garnish.
2.
Peel and finely chop garlic. In a pan, sauté garlic in hot oil until translucent, 1-2 minutes. Add diced cucumber and vegetable broth. Season with salt and pepper. Bring to a boil, remove from heat and puree until smooth.
3.
Ladle soup into bowls and garnish with reserved cucumber cubes, creme fraiche, and cress.
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