Refreshing Bean Soup with Yogurt
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
233
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 537 mg | (13 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 scallions
- 100 grams shelled Shelled fava bean
- 100 grams freshly shelled Peas
- 1 Tbsp olive oil
- 100 milliliters white wine
- 500 milliliters Vegetable broth
- 1 bunch Peppermint
- 100 grams Whipped cream
- ½ tsp Dijon mustard
- salt
- peppers
- 120 grams Yogurt (0.1% fat)
Preparation steps
1.
Trim scallions, rinse and chop. Rinse peas and beans and drain. Heat oil in a saucepan, add scallions and sauté briefly. Deglaze with white wine and vegetable broth. Bring to a boil. Add beans and peas. Simmer 10-15, then puree and strain through a sieve.
2.
Rinse the mint, shake dry and chop the leaves, reserving a few leaves for garnish. Stir mint into the soup with the cream and Dijon mustard. Bring to a boil and puree again.
3.
Season with salt and pepper. Pour into soup plates, top each serving with 1 tablespoon yogurt and garnish with mint leaves.
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