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Blender Shrimp Soup Recipe
Nutrition
Cal/Serving: 78Daily Value: 4%
Servings: 4
Gluten-Free, Wheat-Free, Low-Fat-Abs
| Fat | 2g | 3% |
| Saturated | 1g | 6% |
| Trans | 0g | 0% |
| Carbs | 11g | 4% |
| Fiber | 1g | 4% |
| Sugars | 7g | 0% |
| Protein | 5g | 9% |
| Cholesterol | 10mg | 3% |
| Sodium | 412mg | 17% |
| Calcium | 148mg | 15% |
| Magnesium | 27mg | 7% |
| Potassium | 326mg | 9% |
| Iron | 0mg | 2% |
| Zinc | 1mg | 5% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 5mg | 9% |
| Thiamin (B1) | 0mg | 4% |
| Riboflavin (B2) | 0mg | 11% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 18µg | 4% |
| Vitamin B12 | 0µg | 5% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 16µg | 21% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 large cucumber, peeled cut in chunks
- 1 medium onion, medium sized cut in chunks
- 1 garlic clove, minced
- 1 cup cold buttermilk
- 6 ounces plain yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh basil or fresh dill
- 1 cup frozen cooked baby shrimp, squeezed dry
- salt & pepper
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 4 servings |
