Pea Potato Soup with Pork Belly
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 13 h. 40 min.
Ready in
Calories:
841
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 841 cal. | (40 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.8 g | (39 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 91.4 μg | (152 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 224 μg | (75 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,583 mg | (40 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 26.5 g | |||
| Uric acid | 263 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams dried, green Peas (peeled and halved)
- 2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 30 grams Lard
- 600 grams Pork belly
- salt
- freshly ground peppers
- 400 grams waxy potatoes
- 1 Tbsp finely chopped marjoram
Preparation steps
1.
Rinse peas and soak overnight with 1.5 liters (approximately 51 ounces) of water.
2.
The next day, rinse soup vegetables, peel, dice and sauté in a pan with oil. Add peas along with soaking water and pork belly, boil, skim and season with salt and pepper. Cover and simmer for about 50 minutes. Meanwhile, rinse potatoes, peel and cut into 1 cm (approximately 1/2 inch) cubes. After 30 minutes of cooking add potatoes to the soup. Remove pork belly from the soup and cut into slices. Stir in marjoram and season to taste. To serve, arrange meat slices in soup bowls and cover with soup.
