Pea Soup
(3 votes)
(3 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
212
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 40.3 μg | (67 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams starchy potatoes
- 1 shallot
- 1 garlic clove
- 2 Tbsps sunflower oil
- 400 grams green Peas
- 750 milliliters Vegetable broth
- 2 sprigs Basil
- 4 Tbsps Sour cream
- Basil (for garnish)
Preparation steps
1.
Peel and dice the potatoes. Peel and finely chop the shallot and garlic. Saute the shallot and garlic in hot oil until translucent. Add the peas and potatoes. Deglaze with the broth. Let simmer for about 20 minutes, until the contents of the pan are softened. Add the basil and puree. Season with salt, pepper and a pinch of nutmeg.
2.
Garnish the soup with sour cream and basil. Serve hot.
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