Sharp Pea Soup
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
358
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 52.8 μg | (88 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 542 mg | (14 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 20 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 red onion
- 1 garlic clove
- 3 centimeters fresh ginger
- 2 Tbsps vegetable oil
- 250 grams Peas (fresh or frozen)
- 400 milliliters Vegetable broth
- 400 milliliters Coconut milk
- 1 untreated Lime (juice and zest)
- salt
- freshly ground peppers
- 100 grams Radish
- 1 Tbsp sesame oil
- 1 pinch brown sugar
- 1 handful cilantro
- 1 tsp Wasabi paste
Preparation steps
1.
Peel the onion and garlic. Halve the onion and cut into fine strips. Chop the garlic. Peel and finely dice the ginger. Saute the ginger, garlic and half of the onions in hot oil. Stir in the peas, broth and coconut milk. Season with 1 tablespoon lime juice, lime zest, salt and pepper. Simmer for about 15 minutes.
2.
Rinse and cut the radishes. Mix with the remaining onion strips. Season with 1 tablespoon lime juice, sesame oil, sugar, salt and pepper. Rinse the cilantro, shake dry and chop coarsely. Mix into a salad.
3.
Puree the soup. Depending on the desired consistency, add extra broth or allow to simmer. Season with wasabi, lime juice, salt and pepper.
4.
Serve garnished with the radish salad.
