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🍽️ Refreshing cold yogurt soup with spring onions and sprouts

227 kcal · 30 min · 4 servings

Ingredients

• 0.25 cucumber
• 2 garlic cloves
• 600 g yogurt (0.3% fat)
• 100 g crème fraîche
• salt
• pepper (from the mill)
• 0.5 untreated lemon (juice)
• 1 yellow bell pepper
• 1 bulb fennel
• 150 g soy sprouts
• 3 spring onions
• 2 tbsp olive oil
• 1 dried chili pepper (ground)

Instructions

1. 1. Peel the cucumber and cut it in half lengthwise.
2. 2. Remove the seeds from the cucumber and grate the flesh finely.
3. 3. Peel the garlic clove and press it through a garlic press.
4. 4. Mix the grated cucumber and garlic in a bowl with the yogurt and crème fraîche.
5. 5. Season the yogurt mixture with salt, pepper, and a splash of lemon juice.
6. 6. Wash the bell pepper and cut it into quarters.
7. 7. Remove the seeds from the bell pepper quarters.
8. 8. Cut the bell pepper into thin strips.
9. 9. Clean the fennel and remove the hard base.
10. 10. Grate the fennel finely.
11. 11. Rinse the soybean sprouts under running water.
12. 12. Blanch the sprouts briefly in boiling salted water (cook briefly in boiling water).
13. 13. Drain the sprouts and shock them with cold water to stop the cooking process.
14. 14. Drain the sprouts well.
15. 15. Wash the spring onions and clean them.
16. 16. Cut the spring onions diagonally into thin rings.
17. 17. Taste the yogurt base one last time and adjust seasoning if needed.
18. 18. Divide the cold yogurt soup among deep plates.
19. 19. Mix the grated fennel, bell pepper strips, sprouts, and spring onion rings in a bowl.
20. 20. Drizzle olive oil and one tablespoon of lemon juice over the vegetables.
21. 21. Place the vegetable mixture on top of the yogurt soup.
22. 22. Grate fresh pepper over the soup.
23. 23. Sprinkle chili flakes over the soup.
24. 24. Serve the soup immediately.

Nutrition per serving

• kcal: 227
• Protein: 10 g · Fett/Fat: 13 g · Carbs: 17 g