Classic Vegetarian Dish
Creamy Split Pea Soup
(3 votes)
(3 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
268
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 58.2 μg | (97 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 882 mg | (22 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs fresh Peas
- 2 Zucchini
- 1 onion
- 1 garlic clove
- 4 medium sized potatoes (starchy)
- 26 ozs vegetable stock
- salt
- freshly ground peppers
- freshly grated Nutmeg
- cold pressed olive oil
- 3 ozs Whipped cream
Preparation steps
1.
Peel and finely chop the onion and garlic. Rinse the zucchini and cut into small cubes. Peel and finely dice the potatoes.
2.
Heat 3 tablespoons of oil in a saucepan and saute the onion and garlic. Add the zucchini and potatoes and saute briefly, stirring constantly. Pour in the vegetables stock and bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes, until the vegetables are cooked.
3.
Mash the contents of the pan and add the peas. Cook for another 5-6 minutes, until the peas are tender. Stir in the cream and season with salt, pepper and nutmeg. Serve the soup with fresh bread.
