Fruity Soup with Raspberry
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
86
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 86 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 351 mg | (9 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups canned Apricot
- ¼ cup Apricot nectar
- 1 tsp Apricot liqueur
- 3 ½ ozs Raspberries (defrosted if frozen)
- 1 Tbsp lemon juice
- 1 Tbsp sugar
- mint (to garnish)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Measuring cups, 2 Pots mit Deckel, 1 Wooden spoon, 1 Baking sheet, 1 Parchment paper, 1 Rubber spatula, 1 Peeler, 1 Teaspoon, 1 große Skillet, 1 Slotted spatula, 1 Garlic press, 1 Whisk
Preparation steps
1.
Place the apricots and their juice in a blender or food processor with the apricot nectar and liqueur and blend until you have a smooth puree.
2.
Pass through a fine sieve and chill for at least 1 hour.
3.
Mix the raspberries with the lemon juice and sugar and pass through a fine sieve.
4.
Serve the chilled soup with a swirl of the raspberry coulis and garnish with a mint sprig.
