Pea and Mint Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
95
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 95 cal. | (5 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 221 mg | (6 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp butter
- 2 shallots (peeled and finely chopped)
- 1 clove garlic cloves
- 2 cups frozen peas
- 2 ⅔ cups vegetable stock
- 1 bunch mint
- 1 pinch Nutmeg
- salt (to taste)
- freshly ground Black pepper (to taste)
- ¾ cup low-fat milk
Preparation steps
1.
Peel and finely chop the shallots and garlic. Heat the butter in a pan and sweat the shallots until soft and translucent; add the garlic. Add the peas and cook for 2 to 3 minutes. Add the stock and cook until the peas are soft.
2.
Wash the mint, reserve a few leaves for garnish, finely chop the remaining mint and add to the soup.
3.
Puree the soup and season with salt, pepper and nutmeg.
4.
Bring the milk to a boil and whisk vigorously until frothy.
5.
Ladle the soup into cups, add a spoonful of milk froth to each and garnish with mint leaves. Serve
