Pea Soup
silicon (Si)
Fiber
Vitamin B12
Beta-carotene
cobalt (Co)
fluorine (F)
Description
A rich but light pea soup without frying or smoked meats. Ideal for lunch.
- Soak peas in cold water for at least 2 hours (can be overnight), then rinse.
- Cover beef with 500 ml fresh water, bring to a boil, skim off foam and cook for 20 minutes.
- Add prepared peas to the broth and cook for 25 minutes.
- Cut potato into cubes, chop onion and carrot. Grate carrot.
- Add potato to soup, cook for 10 minutes.
- In a pan with oil, lightly fry onion and carrot until soft (2-3 minutes).
- Add sautéed mixture to soup, add bay leaf and salt. Cook for another 5-7 minutes until all vegetables are done.
- Before serving, remove meat, cut it and return to soup.
265
79 kcal / 100 g
kcal
17.8 g
5.3 g / 100 g
Protein
32.8 g
9.8 g / 100 g
Carbohydrates
7.5 g
2.2 g / 100 g
Fats
3.1 g
0.9 g / 100 g
Ash
10.0 g
3.0 g / 100 g
Fiber
81.4%
Water
2.7 g
0.8 g / 100 g
Sugars
21.8 g
6.5 g / 100 g
Starch
0.05 g
0.01 g / 100 g
Omega-3
2.15 g
0.64 g / 100 g
Omega-6
2.1 g
0.6 g / 100 g
SFA
