Creamy Pea Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
273
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 94.2 μg | (157 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 249 μg | (83 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 717 mg | (18 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Peas
- 1 handful Basil
- 1 stalk Leeks
- 150 grams Celery root
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- 100 milliliters Whipped cream (at least 30% fat content)
- salt
- peppers (freshly ground)
- Nutmeg
Preparation steps
1.
Rinse and drain the peas. Rinse the basil and dry. Rinse, trim, and slice the leeks.
2.
Peel the onion, celery, and garlic, then sauté with the leeks and peas in the butter. Add the broth and simmer gently for 20 minutes.
3.
Add the cream and the basil (setting aside a few leaves for garnish) to the soup and puree. Pass through a fine strainer. Reduce if the soup is too thin, or add broth if too thick. Season to taste with salt, pepper, and nutmeg. Divide into bowls and serve.
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