Minted Pea Soup
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
224
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 46.9 μg | (78 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 419 mg | (10 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Peas (thawed)
- 600 milliliters Vegetable broth
- 1 onion (chopped)
- 1 garlic clove (chopped)
- 100 grams Celery (diced)
- 2 Tbsps butter
- 2 Tbsps mint (chopped)
- 1 tsp ginger (grated)
- 4 Tbsps Whipped cream
- 4 Tbsps Sour cream
- salt
- freshly ground Black pepper
- cayenne pepper
- 1 splash lemon juice
- mint (for garnish)
Preparation steps
1.
In a pan, cook celery, onion and garlic in melted butter until translucent. Add up to 4 tablespoons peas, along with broth. Cover and simmer about 10 minutes. Stir in chopped mint and ginger and puree until smooth.
2.
Add remaining peas and whipping cream. Season with salt, lemon juice and cayenne pepper. Divide soup among bowls. Top each serving with 1 tablespoon sour cream, and season with a little black pepper. Garnish with mint leaves.
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