Pea and Mushroom Soup with Arugula
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
259
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 64.5 μg | (108 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 339 mg | (8 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
