Borage Soup
Borage soup is a light, herbaceous soup traditionally made with fresh borage leaves, often combined with potatoes, onions, and broth. It is a rustic dish with roots in Mediterranean and Middle Eastern cuisines, valued for its refreshing, slightly cucumber-like flavor.
🍽️ Nutrition at a glance
This soup is generally low in fat and moderate in carbohydrates, primarily from potatoes and the borage leaves themselves. It provides a good source of vitamins A and C, along with minerals like potassium and calcium.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 3.5 g |
| Carbs | 14 g |
| Fat | 2 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Vitamin A | 120 mcg RAE |
| Vitamin C | 15 mg |
| Potassium | 380 mg |
| Calcium | 70 mg |
| Iron | 1.2 mg |
| Magnesium | 25 mg |
| Manganese | 0.3 mg |
| Vitamin K | 40 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Borage is one of the few edible flowers commonly used in cooking, and its leaves are traditionally believed to have mild, mood-lifting properties. Nutritionally, it's a notable plant-based source of gamma-linolenic acid (GLA), an omega-6 fatty acid.
