Pea and Mint Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
244
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 306 mg | (8 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 Tbsps olive oil
- 700 milliliters Vegetable broth
- 350 grams Frozen pea
- 1 bunch mint
- 150 milliliters Whipped cream
- Salt and peppers
- grated Nutmeg
- lemon juice
Preparation steps
1.
Peel and finely chop the onion. Heat the olive oil in a pot. Add the onions and cook until translucent. Stir in the broth and 300 grams (approximately 1 1/4 cup) of the peas. Cover and simmer for 20-25 minutes.
2.
Rinse the mint, shake dry and pluck the leaves. Reserve some leaves for garnish and finely chop the rest. Stir the chopped mint into the pea mixture and puree with an immersion blender. Stir in 100 ml (approximately 1/3 cup) of the cream. Season with salt, pepper, nutmeg and lemon juice to taste, and bring to a boil. Add the remaining peas to the pot and simmer for 5 minutes. Season with salt and pepper to taste. Stir in the remaining cream. Serve in bowls garnished with mint.
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