Pea and Mint Soup with Shrimp
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
260
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 garlic clove
- 200 grams starchy potatoes
- 2 Tbsps sunflower oil
- 300 grams Peas
- 600 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 Tbsp Sour cream
- 100 grams shrimp (cooked)
- 1 Tbsp finely chopped mint
- For garnish
- mint
- Nasturtium
Preparation steps
1.
Peel and finely chop shallot and garlic. Peel and dice potatoes.
2.
In a pot, sauté shallots and garlic in hot oil. Add peas and potatoes and deglaze with broth. Simmer over low heat, about 20 minutes. Puree soup and strain through a sieve, if desired. Stir in cream. Continue cooking or add a little more broth until soup reaches the desired consistency. Season with salt and pepper. Remove from heat and whisk in sour cream until frothy. Ladle soup into bowls, top with shrimp and serve garnished with chopped mint, mint leaves and nasturtium petals.
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