Pea Soup with Mint and Croutons
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
385
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 50.4 μg | (84 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams starchy potatoes
- 1 onion
- 2 Tbsps butter
- 500 grams Peas (fresh or frozen)
- 700 milliliters Vegetable broth
- 2 Tbsps freshly chopped mint
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- 2 slices Toast
Preparation steps
1.
Peel potatoes, scrub and dice. Peel onion and chop. Heat 1 tablespoon butter in a pot, sauté diced potatoes and onions, then add peas and vegetable broth and bring to a boil. Simmer over low heat for about 20 minutes until everything is tender. Add half of mint and heavy cream, puree with an immersion blender, if desired pour through a fine sieve into another pot, heat and season to taste. Add more broth if the soup is too thick.
2.
Remove crust from bread, cut into small cubes and toast in a pan with remaining butter until golden brown. Remove from the pan and allow to drain on paper towels.
3.
Puree pea soup again with an immersion blender, transfer to deep plates and serve sprinkled with remaining mint and croutons.
