Pea and Asparagus Soup with Rice

0
Average: 0 (0 votes)
(0 votes)
Pea and Asparagus Soup with Rice
share Share
print
bookmark_border Copy URL
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
262
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie262 cal.(12 %)
Protein14 g(14 %)
Fat6 g(5 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage9 g(30 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E4.7 mg(39 %)
Vitamin K120 μg(200 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.7 mg(64 %)
Vitamin B₆0.3 mg(21 %)
Folate343 μg(114 %)
Pantothenic acid2.2 mg(37 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C59 mg(62 %)
Potassium709 mg(18 %)
Calcium110 mg(11 %)
Magnesium82 mg(27 %)
Iron3.3 mg(22 %)
Iodine20 μg(10 %)
Zinc2 mg(25 %)
Saturated fatty acids1 g
Uric acid163 mg
Cholesterol0 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
100 grams Basmati rice
salt
800 grams green Asparagus
400 grams Peas
1 garlic clove
2 Tbsps olive oil
750 milliliters Vegetable broth
1 handful Basil
Nutmeg
How healthy are the main ingredients?
Basmati riceolive oilBasilsaltgarlic cloveNutmeg

Preparation steps

1.

Rinse the rice and combine with twice the amount of salted water. Cook until tender, about 25 minutes.

2.

Peel bottom third of the asparagus, halve lengthwise, cut off the tops and cut the rest into pieces. Rinse the peas and drain. Peel and chop the garlic. Cook garlic with half of the sliced asparagus and half the peas in a pan with oil for 1-2 minutes. Deglaze with the broth and simmer for about 15 minutes.

3.

Pluck basil leaves and add to soup. Puree, then bring to a boil and strain through a sieve into another pot. Add remaining peas and asparagus tips to the soup and cook until tender, about 5 minutes. Finally, mix in the cooked rice and season with salt and nutmeg before serving in bowls.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks