Yogurt, Corn and Cucumber Soup
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
167
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ Cucumber
- 4 small Tomatoes
- 150 grams Corn kernel (canned)
- 1 red onion
- 600 grams Yogurt (0.1% fat)
- 400 milliliters Vegetable broth
- juice of a lemons
- 2 Tbsps chopped parsley
- salt
- peppers
- 1 pinch sugar
Preparation steps
1.
Peel the cucumber, cut in half lengthwise and scrape out seeds with a spoon. Slice and dice the flesh. Rinse and quarter the tomatoes and shower with salt.
2.
Drain the corn. Peel and chop the onion.
Combine the yogurt with the vegetable broth and the lemon juice and stir in the cucumber, tomatoes, corn and onion. Stir in the parsley and season with salt, pepper and a little sugar.
Cover and leave to rest for 1 hour in the refrigerator before serving.
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