Pea and Mushroom Soup with Arugula

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Pea and Mushroom Soup with Arugula
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Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
259
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie259 cal.(12 %)
Protein11 g(11 %)
Fat21 g(18 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.2 mg(18 %)
Vitamin K64.5 μg(108 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.1 mg(7 %)
Folate65 μg(22 %)
Pantothenic acid1 mg(17 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C22 mg(23 %)
Potassium339 mg(8 %)
Calcium238 mg(24 %)
Magnesium49 mg(16 %)
Iron1.9 mg(13 %)
Iodine25 μg(13 %)
Zinc1.8 mg(23 %)
Saturated fatty acids12.8 g
Uric acid59 mg
Cholesterol51 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
1 onion
1 garlic clove
1 Tbsp vegetable oil
300 grams peas
1 l Vegetable broth
100 grams button Mushroom
1 Tbsp butter
200 grams Processed cheese
freshly ground pepper
salt
1 bunch Arugula
How healthy are the main ingredients?
Arugulaoniongarlic clovesalt

Preparation steps

1.

Peel onion and garlic and dice. Heat oil in a large saucepan and sauté onion and garlic until soft. Add peas and broth. Cover and cook 15-20 minutes. Trim, clean and chop mushrooms. Heat butter in a pan and fry the mushrooms briefly over high heat. Puree the peas with the broth. Add cheese and cook over moderate heat until cheese melts. Season with pepper and salt. Rinse, trim and drain arugula. Serve the soup garnished with mushrooms and arugula.

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