Pea Soup with Mint
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
371
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 50.1 μg | (84 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 614 mg | (15 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 61 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
- 1 Tbsp butter
- 500 grams Peas (fresh or frozen)
- 700 milliliters Vegetable broth
- 1 handful mint
- 250 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
Preparation steps
1.
Peel potatoes, rinse and dice into small cubes. Peel onion and chop. Heat butter in a pot, fry potatoes and onions, add peas, add vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes over low heat until soft.
2.
Rinse mint, shake dry and reserve some leaves for garnish. Cut remaining mint into fine strips. Whip cream.
3.
Remove approximately 1/4 cup peas from the pot and set aside. Puree soup with an immersion blender. Add peas to the potato again, add mint, stir, add cream and mix well. If necessary, add broth to reach desired consistency and season with salt, pepper and lemon juice.
4.
Transfer to deep plates and serve garnished with the reserved mint.
