Pea Soup with Halibut
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
285
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,216 mg | (30 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 346 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 80 grams carrots (peeled)
- 100 grams potatoes (peeled)
- 500 milliliters Vegetable broth (Instant)
- 125 grams Frozen pea
- 1 tsp Whipped cream
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 300 grams Halibut fillet
- ½ bunch Dill
- 1 tsp butter
Preparation steps
1.
Dice carrots and potatoes. Bring vegetable broth to a boil, add vegetables and simmer, covered, for about 20 minutes. After 15 minutes of cooking, add peas. Puree.
2.
Add sour cream and lemon juice to the soup. Season with salt and pepper. Cut fish fillets into cubes and add to the soup. Simmer for about 2 minutes. Rinse and finely chop dill. Pour soup into bowls and sprinkle with dill, serve.
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