Pea Soup
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 11 h. 40 min.
Ready in
Calories:
127
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 127 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 31 μg | (52 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 271 mg | (7 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Soak peas for 10 hours in 800 ml (approximately 3 1/2 cup) of water. Add veal bone, clove, bay leaf and onion and bring to a boil. Reduce heat and simmer for 1/2 hours on low heat. Rinse leek, carrot and celery, cut into cubes. Add to soup 30 minutes before the end of cooking.
2.
Remove onion and bone from the soup, season with salt, pepper and herbs. Cut crust off bread and dice. Heat olive oil in a pan and cook bread cubes until golden brown. Before serving, add cream to soup, sprinkle with croutons and garnish with basil strips. Serve.
