Pea and Sausage Soup
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
526
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 1 Tbsp butter
- 2 cups frozen peas (defrosted)
- 2 carrots (sliced)
- 1 tsp freshly grated ginger (grated)
- 2 ½ cups vegetable stock
- 3 ½ ozs floury potatoes (peeled and grated)
- 1 sprig Basil (leaves torn off and chopped)
- 4 Tbsps Crème fraiche
- 14 ozs Sausage (e. g. salami, sliced)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 großer Pot, 1 Non-stick pan, 1 Wooden spoon, 1 Whisk, 1 Citrus juicer, 1 Sieve, 1 Measuring cups
Preparation steps
1.
Fry the shallot and garlic in hot butter, then add the peas, carrots and the ginger. Quench with the stock and bring to the boil. Add the potatoes and simmer for around 20 minutes.
2.
Add the basil and the creme fraiche, remove some of the vegetables and puree the rest. Sieve if desired. Re-add the vegetables and either add more stock or simmer a little longer to achieve the desired consistency. Add the sausage and leave to heat in the soup. Season with salt and ground black pepper and serve.
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