Pea Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
237
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 445 mg | (11 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 24 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
- 300 grams Peas
- 750 milliliters Vegetable broth
- 2 sprigs mint
- 2 Tbsps Crème fraiche
- salt
- Nutmeg (freshly grated)
- freshly ground peppers
- 75 milliliters Whipped cream
- mint (for garnish)
Preparation steps
1.
Peel the potatoes and dice. Peel the shallot and garlic, chop finely and cook in hot oil until translucent. Add the peas and potatoes and deglaze with the broth. Let simmer for about 20 minutes until soft. Puree with plucked mint and strain through a fine sieve.
2.
As required, simmer to reduce a little or add some broth. Stir in crème fraîche and season with salt, nutmeg and pepper.
3.
Whip the cream.
4.
Pour the soup in canning jars, dollop with the cream and serve garnished with mint.
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