Gourmet Pea Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
207
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 28.8 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 333 mg | (8 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ⅔ cups peas (frozen) thawed
- 1 shallot (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 Tbsp butter
- walnut-sized ginger (peeled and grated)
- 2 ½ cups Vegetable broth (approx.)
- ⅔ cup floury potatoes (peeled and finely grated)
- 1 sprig fresh Basil (finely chopped)
- 4 Tbsps Crème fraiche
- 2 Tbsps Pumpkin seed oil
Preparation steps
1.
Sweat the shallot and garlic in hot butter until softened.
2.
Add the peas, ginger and broth and bring to a boil.
3.
Add the grated potatoes and simmer gently for around 15 minutes.
4.
Add the basil and creme fraiche to the soup and puree until smooth (the puree can be pushed through a sieve to give an even smoother soup).
5.
Reduce to the desired thickness and season with salt and pepper.
6.
To serve, ladle into bowls, drizzle with pumpkinseed oil and pull the tip of a spoon through the oil to give a marbled effect.
