Pea Soup with Scampi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 89.3 μg | (149 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 927 mg | (23 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 146 μg | (73 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 361 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 garlic cloves
- Sea salt
- 1 red chili pepper
- 4 Tbsps Corn oil
- 12 shrimp (deveined and peeled)
- 1 stalk Leeks (only the green)
- 200 milliliters Coconut milk
- 400 grams Peas
- 2 Tbsps chopped cilantro
- salt
- ground peppers
- Nutmeg (freshly grated)
- 1 Tbsp lemon juice
- fresh cilantro (for garnish)
Preparation steps
Peel the garlic, chop and mash with a little salt. Rinse the chili pepper and chop. Mix with 2 tablespoons of oil and add the garlic. Rinse the shrimp, pat dry, butterfly and add to chili pepper mixture. Marinate for a few hours.
Rinse and cut leek into rings. In remaining oil, sauté leek and deglaze with the vegetable stock. Bring to a boil. Add the coconut milk and simmer for about 10 minutes. Then add the peas and simmer another 10 minutes. Stir in the chopped cilantro, puree the soup with an immersion blender and season with salt, pepper, nutmeg and lemon juice. Remove the shrimp from the marinade and cook in remaining oil in a frying pan over high heat for about 2 minutes.
Serve soup in warm bowls. Add 3 shrimp to each bowl and garnish with fresh cilantro if desired.
