Pomegranate Soup with Cloves
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Pomegranate Soup with Cloves - Sweet soup with a difference!
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
243
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 945 mg | (24 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 48 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 lemon
- 2 pomegranates
- 4 Tbsps Pomegranate Syrup
- 4 cloves
- 2 Tbsps honey
- 250 milliliters Apple juice
- 1 Cantaloupe
- 2 Papaya
Preparation steps
1.
Rinse lemon in hot water, grate zest and squeeze juice.
2.
Halve and seed pomegranates, collecting all juice. Combine juice with pomegranate syrup, cloves, honey and apple juice in a saucepan and bring to a boil. Remove from heat, add lemon juice and zest and cool. Remove cloves.
3.
Halve melon and papaya, remove seeds and fibers, peel and coarsely chop, add to soup. Puree soup in a blender. Add about 400 ml (approximately 1 2/3 cup) of water to reach creamy consistency. Refrigerate for at least 1 hour.
4.
Pour soup into 4 bowls and garnish with pomegranate seeds. Serve.
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