Pea and Mint Gazpacho with Yogurt and Parmesan

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Pea and Mint Gazpacho with Yogurt and Parmesan
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
416
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie416 cal.(20 %)
Protein15 g(15 %)
Fat29 g(25 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.8 μg(4 %)
Vitamin E0.8 mg(7 %)
Vitamin K30.3 μg(51 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.2 mg(14 %)
Folate119 μg(40 %)
Pantothenic acid1.3 mg(22 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C17 mg(18 %)
Potassium562 mg(14 %)
Calcium283 mg(28 %)
Magnesium61 mg(20 %)
Iron2 mg(13 %)
Iodine17 μg(9 %)
Zinc1.9 mg(24 %)
Saturated fatty acids17.6 g
Uric acid90 mg
Cholesterol75 mg
Complete sugar10 g

Ingredients

for
4
Additional ingredients
2 Tbsps Shelled fava bean (cooked)
2 Tbsps white balsamic vinegar
2 Tbsps grated Parmesan
For the soup
300 grams fresh green Peas
2 Tbsps butter
1 garlic clove
1 Tbsp Pastry flour
200 milliliters low-fat milk
300 grams plain Yogurt (0.1% fat)
200 milliliters Whipped cream
salt
½ bunch mint
How healthy are the main ingredients?
Whipped creamParmesanmintgarlic clovesalt

Preparation steps

1.

Prepare 1) Vegetables:

2.

Shell the peas. Peel the garlic and squeeze through a press.

3.

2) soup prepared:

4.

Melt the butter in a saucepan and sauté the garlic. Add the green peas add sauté briefly.

5.

Deglaze with milk. Pluck 1-2 sprigs fresh mint leaves, cut the mint into small pieces and add to the soup. Finely chop the remaining mint. Bring the soup to a boil, reduce heat and simmer for about 10-15 minutes. Puree.

6.

3) soup finish:

7.

Mix the flour and some cream in a small bowl and add to the soup gradually. Bring the soup to a boil and cook until thickened. Stir in the remaining cream and allow to cool. Season the soup with yogurt, salt, pepper and mint to taste.

8.

4) prepare and serve:

9.

Spoon the soup into bowls. Mix the beans with a little mint and vinegar, add to the soup and serve sprinkled with Parmesan.