Pea Soup with Cauliflower

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Pea Soup with Cauliflower
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
275
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie275 kcal(13 %)
Protein12.87 g(13 %)
Fat8.57 g(7 %)
Carbohydrates41.61 g(28 %)
Sugar added0 g(0 %)
Roughage10.52 g(35 %)
Vitamin A367.72 mg(45,965 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.34 mg(3 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.28 mg(25 %)
Niacin4.86 mg(41 %)
Vitamin B₆0.5 mg(36 %)
Folate149.69 μg(50 %)
Pantothenic acid1 mg(17 %)
Biotin2.17 μg(5 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C113.61 mg(120 %)
Potassium785.26 mg(20 %)
Calcium103.67 mg(10 %)
Magnesium64.88 mg(22 %)
Iron3.23 mg(22 %)
Iodine7.31 μg(4 %)
Zinc1.75 mg(22 %)
Saturated fatty acids5.04 g
Cholesterol28.15 mg

Ingredients

for
4
Ingredients
200 grams
1
500 grams
green Peas
900 milliliters
3 tablespoons
freshly chopped Fresh herbs (such as parsley, basil, chervil)
freshly ground Pepper
400 grams
1 ½ centimeters
1
1 small can
Saffron threads (about 0.1 gram)
100 milliliters
freshly grated Nutmeg

Preparation steps

1.

Rinse and dice the potatoes. Peel and finely chop the onion. Sweat in 1 tablespoon of vegetable oil until translucent. Simmer the peas, potatoes, broth, and herbs over medium heat for 20 minutes. Season with salt and pepper.

2.

Rinse the cauliflower and divide into bite-size pieces. Blanch in boiling salt water for 8 minutes. Pour into ice water and drain well.

3.

Peel and finely chop the ginger and garlic. Saute in 1 tablespoon of hot oil. Add the cauliflower and saffron and whipping cream. Simmer for 5 minutes. Season with salt and pepper.

4.

Puree the soup, passing through a sieve if necessary. Season with salt, pepper, and nutmeg.

5.

Pour soup into bowls and garnish with cauliflower. Serve.