Yogurt Soup with Herbs and King Prawns
Nutritional values
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 890 mg | (22 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 142 μg | (71 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 205 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 Cucumber
- 1 garlic clove
- 1 Avocado
- 1 handful mixed Fresh herbs (such as dill, mint and parsley)
- 1 Tbsp lemon juice
- 100 grams Yogurt (0.1% fat)
- salt
- freshly ground peppers
- 1 pinch sugar
- cayenne pepper
- 12 King prawn (ready to cook, deveined and peeled down to the tail segment)
- 2 Tbsps olive oil
Preparation steps
Rinse and peel the cucumber, cut in half lengthwise and scrape out the seeds. Chop roughly and place in a blender with the peeled clove of garlic. Peel the avocado, cut in half and remove the pit. Cut into pieces and place in the mixer. Rinse the herbs and pat dry. Pluck the leaves, set some aside for garnish and finely chop the rest. Add the chopped herbs with the lemon juice and a little ice-cold water (50 ml) (approximately 1/4 cup) to the cucumber and avocado and puree. Blend in the yogurt and pour in as much water as needed until the soup has the desired consistency. Season with salt, pepper, sugar and cayenne pepper and place in the freezer.
Rinse the prawns, pat dry and saute n hot oil for 1-2 minutes over low heat. Add salt and pepper and remove from the heat. Let sit until cooked through.
Pour the soup into bowls. Place 3 shrimp in each and serve garnished with the remaining herbs.
