Pea Soup
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
22400
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 22,400 cal. | (1,067 %) | ||
| Protein | 208.44 g | (213 %) | ||
| Fat | 2,231.25 g | (1,923 %) | ||
| Carbohydrates | 220.12 g | (147 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.66 g | (16 %) |
more nutritional values
| Vitamin A | 223.51 mg | (27,939 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.69 mg | (6 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.12 mg | (18 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 61.17 μg | (20 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11.34 mg | (12 %) | ||
| Potassium | 135.08 mg | (3 %) | ||
| Calcium | 12,177.5 mg | (1,218 %) | ||
| Magnesium | 23.45 mg | (8 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1,417.79 g | |||
| Cholesterol | 5,062.41 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 garlic clove
- 1 Tbsp Canola oil
- 400 grams Peas (fresh or frozen)
- 1 tsp freshly grated ginger
- 600 milliliters Vegetable broth (or chicken stock)
- 2 handfuls cilantro
- 100 Crème fraiche
- salt
- 1 tsp lemon juice
- freshly ground peppers
- Chives (for garnish)
Preparation steps
1.
Peel and finely chop the shallot and garlic. Sauté in the oil, then add the peas and ginger. Deglaze with the broth, then bring to a boil. Simmer for 10 minutes. Rinse and dry the cilantro, then coarsely chop. Mix in the creme fraiche (minus 1 tablespoon) to the soup, and puree. If you'd like, pass through a fine strainer. Heat the soup, but don't let come to a boil. If the soup is too thick, add more broth. Season to taste with salt, lemon juice, and pepper.
2.
Pour the soup into heat-resistant glasses and garnish with the remaining creme fraiche. Top with the sprouts and serve.
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