Spring Pea Soup

Prep:15minCook:25min

Peas are a great source of Fiber, Vitamins A, C and Folate. Also included in this recipe, Mint has been long thought to aid digestion and offers beneficial phytochemicals.

Updated at: Thu, 17 Aug 2023 11:36:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories102.8 kcal (5%)

Total Fat2.7 g (4%)

Carbs15.7 g (6%)

Sugars4.6 g (5%)

Protein4.5 g (9%)

Sodium313.2 mg (16%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 Tbsextra virgin olive oil

¼ tspsalt

1sweet onion

small, peeled and chopped

1russet potato

peeled and cut into 1/2 inch cubes

salt

to taste

black pepper

freshly ground, to taste

3.5 Cwater

1 lbfrozen baby peas

thawed

1 Tbslow-fat sour cream

optional

Fresh mint leaves

minced, optional

Instructions

Step 1

Heat oil in large saucepan over medium heat. Add onions and cook, stirring occasionally until soft. 2-3 minutes. Add the potato and salt. Cook, while stirring 2 minutes. Add water, cover, and simmer until potato is tender, about 15-18 minutes. Add peas and simmer uncovered for 2-3 minutes.

Step 2

Cool slightly, then puree in small batches in a blender. Press mixture through fine sieve into a saucepan. Reheat and season to taste. Top each bowl with a dollop of sour cream and mint leaves, if desired.

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