Split Pea Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
520
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 15.88 g | (16 %) | ||
| Fat | 35.3 g | (30 %) | ||
| Carbohydrates | 37.93 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.39 g | (31 %) |
more nutritional values
| Vitamin A | 1,380.56 mg | (172,570 %) | ||
| Vitamin D | 0.35 μg | (2 %) | ||
| Vitamin E | 1.88 mg | (16 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 5.58 mg | (47 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 56.1 μg | (19 %) | ||
| Pantothenic acid | 0.78 mg | (13 %) | ||
| Biotin | 2.67 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 16.22 mg | (17 %) | ||
| Potassium | 619.87 mg | (15 %) | ||
| Calcium | 76.16 mg | (8 %) | ||
| Magnesium | 46.18 mg | (15 %) | ||
| Iron | 2.03 mg | (14 %) | ||
| Iodine | 4.81 μg | (2 %) | ||
| Zinc | 1.53 mg | (19 %) | ||
| Saturated fatty acids | 12.63 g | |||
| Cholesterol | 61.15 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams potatoes
- 300 grams carrots
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- 250 grams yellow Split pea
- 1 l Vegetable broth
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 Tbsp Curry powder
- 1 pinch ground cilantro
- 1 pinch ground Cumin
- 200 grams Bacon
- Dill (for garnish)
Preparation steps
1.
Peel and finely dice the potatoes and carrots. Peel and finely chop the onion and garlic.
2.
Sweat the onion and garlic in the oil. Add the carrots and potatoes, sauté, and mix in the peas. Pour in the broth and cream, and simmer for 1 hour. Season with the curry powder, salt, pepper, coriander, and cumin. Puree and adjust the seasoning if necessary.
3.
Dice the bacon and sauté in a pan until crispy. Serve the soup topped with the bacon and garnished with the dill.
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