Classic Vegetarian Dish
Creamy Split Pea Soup
(3 votes)
(3 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
268
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 58.2 μg | (97 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 882 mg | (22 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs fresh Peas
- 2 Zucchini
- 1 onion
- 1 garlic clove
- 4 medium sized potatoes (starchy)
- 26 ozs vegetable stock
- salt
- freshly ground peppers
- freshly grated Nutmeg
- cold pressed olive oil
- 3 ozs Whipped cream
Preparation steps
1.
Peel and finely chop the onion and garlic. Rinse the zucchini and cut into small cubes. Peel and finely dice the potatoes.
2.
Heat 3 tablespoons of oil in a saucepan and saute the onion and garlic. Add the zucchini and potatoes and saute briefly, stirring constantly. Pour in the vegetables stock and bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes, until the vegetables are cooked.
3.
Mash the contents of the pan and add the peas. Cook for another 5-6 minutes, until the peas are tender. Stir in the cream and season with salt, pepper and nutmeg. Serve the soup with fresh bread.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
