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Classic Vegetarian Dish
Creamy Split Pea Soup
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Average: 5 (3 votes)
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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:
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EAT-SMARTER
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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
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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.
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