Pea soup

Thick soup of frozen peas with potato, carrot and onion in seasoned broth.

Number of servings

2

Nutrients

For entire dish

Calories

297 kcal

Protein

9.2 g

Carbohydrates

42.8 g

Fat

10.8 g

Fiber

9.9 g

Per serving

Calories

149 kcal

Protein

4.6 g

Carbohydrates

21.4 g

Fat

5.4 g

Fiber

5 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

541.1 mcg

C

44.3 mg

E

4.1 mg

K

8.2 mcg

B9

7.6 mcg

Fe

1.9 mg

K⁺

425 mg

Ingredients

• Frozen peas — 120 g
• Potato — 100 g
• Carrot — 50 g
• Onion — 40 g
• Sunflower oil — 10 g
• Still water — 350 g
• Table salt — 3 g
• Black pepper — 1 g

Cooking instructions

1. Dice the potato, carrot and onion.
2. Measure the peas and water.
3. Heat the sunflower oil in a pot and sauté the onion and carrot for 5 minutes.
4. Add the potato, peas and water.
5. Bring to a boil and simmer for 20 minutes until the peas break down.
6. Season with the salt and black pepper.
7. Serve the soup hot in deep bowls.