Pea Soup with Mint and Lime
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 31 min.
Ready in
Calories:
393
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 59.4 μg | (99 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 197 μg | (66 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 544 mg | (14 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 81 μg | (41 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Kaffir lime leaves
- 600 milliliters Vegetable broth
- 600 grams Peas (fresh or frozen)
- 1 handful mint
- 200 milliliters milk
- 150 grams Mascarpone
- salt
- freshly ground peppers
- 1 organic Lime (juice and finely grated zest)
- 100 milliliters Whipped cream
Preparation steps
1.
Cut kaffir lime leaves repeatedly and place them in a pot with broth. Bring to a boil, add peas and simmer until peas are softened, about 6 minutes.
2.
Rinse mint, shake dry and set aside a few leaves for garnish. Roughly chop remaining mint leaves and stir into soup. Puree soup and strain through a sieve into another pot. Stir in milk and mascarpone. Cook soup until heated through, but do not boil. Season with salt, pepper, 1-2 tablespoons lime juice and 1/2 teaspoon lime zest.
3.
Beat cream with a pinch of salt until stiff peaks form. Ladle soup into bowls and top with whipped cream. Garnish with mint and freshly ground pepper.
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