Pea and Mushroom Soup with Prawns
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
213
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 47 μg | (78 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 84 μg | (42 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams waxy potatoes
- 400 grams green Peas
- 200 grams button Mushroom
- 300 grams King prawn (ready to cook, peeled and deveined)
- 3 scallions
- 1 l vegetable stock
- salt
- freshly ground peppers
Preparation steps
1.
Peel, rinse and dice the potatoes.
2.
Rinse peas and drain well. Wipe mushrooms clean with a paper towel and slice thinly. Rinse shrimp and drain.
3.
Rinse, trim and thinly slice scallions crosswise.
4.
In a pot, bring stock to a boil. Add peas and potatoes and simmer over medium heat, about 10 minutes. Add mushrooms, scallions and prawns and cook 4-5 minutes more. Season with salt and pepper and serve with toasted bread, if desired.
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