Pea Soup
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
221
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 58.9 μg | (98 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 409 mg | (10 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams frozen Peas
- 600 milliliters Vegetable broth
- 1 stalk Leeks
- 1 Tbsp butter
- 100 grams Whipped cream
- 4 Tbsps Whipped cream
- salt (and pepper)
- 1 pinch sugar
- mint (for garnish)
Preparation steps
1.
Remove the ends from the leek, rinse, and thinly slice. Heat the butter in a pan, and sauté the leeks. Add the peas and vegetables broth, reduce the heat, and simmer for 15 minutes.
2.
Puree the soup, mix in both of the creams, and season to taste with salt, pepper, and sugar. Garnish with the mint and serve.
