Pea Soup with Frankfurters
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
378
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 115.9 μg | (193 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 249 μg | (83 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,248 mg | (31 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 carrots
- 200 grams Celery root
- 300 grams potatoes
- 1 stalk Leeks
- 1 Tbsp vegetable oil
- 1 bay leaf
- 3 Juniper berries
- salt
- freshly ground peppers
- 400 grams Peas (frozen)
- 50 grams Whipped cream
- 2 Tbsps chopped parsley
- 2 Hot dogs
Preparation steps
1.
Peel onion and coarsely chop. Rinse, peel and cut into large cubes the rest of vegetables (except peas).
2.
Heat oil in a soup pan. Saute onion for a few minutes, add other vegetables and saute briefly. Add broth, bay leaf and juniper berries and simmer for 10 minutes. Add 300 grams of peas (approximately 10 ounces) and simmer for 10 more minutes. Cut sausages into slices. Remove bay leaf and juniper from the soup, add cream and puree finely. Season with salt and pepper. Add remaining peas and sausages and simmer for 5 minutes. Sprinkle with parsley and serve.
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