Coriander Yogurt Soup
Ingredients
- 1/2 pint natural low-fat yogurt
- 1/4 pint tomato juice
- 1/2 pint semi-skimmed milk
- 1 garlic clove crushed
- 1 small cucumber peeled and finely diced
- 2 tablespoons chopped fresh coriander
- salt and pepper
- coriander sprigs to garnish
Instructions
- Put the yogurt and tomato juice in a bowl and mix together thoroughly.
- Stir in the milk, garlic, cucumber, most of the chopped coriander, and salt and pepper to taste. Chill for 2 hours.
- Pour the soup into a tureen, and sprinkle with the remaining coriander. Garnish with coriander sprigs to serve.
- Coriander is one of the oldest herbs in cultivation, The seeds are often used in Eastern cooking. The leaves are mildly aromatic.
Calories: 82 kcal
Carbohydrates: 10 g
Protein: 6 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 74 mg
Potassium: 395 mg
Fiber: 1 g
Sugar: 9 g
Vitamin A: 291 IU
Vitamin C: 9 mg
Calcium: 194 mg
Iron: 1 mg