Yogurt Soup with Carrots
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
382
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 767 mg | (19 %) | ||
| Calcium | 391 mg | (39 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams mixed Fresh herbs (Parsley, tarragon, basil, lemon balm, dill)
- 1 garlic clove
- 3 small carrots
- 800 grams Natural yogurt
- 200 grams Whipped cream
- 3 Tbsps lemon juice
- 1 tsp honey
- salt
- peppers
- 2 Tbsps vegetable oil
Preparation steps
1.
Rinse herbs, shake dry, pluck off leaves and chop finely. Peel garlic, cut into small pieces and crush.
2.
Peel carrots and grate coarsely. In a large bowl, combine yogurt with cream, lemon juice, honey and oil, season wih salt and pepper and mix well.
3.
Addd chopped herbs, garlic and carrots, mix and season with salt and pepper. Refrigerate for 30 minutes. Serve.
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