Directions:
- In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt.
- Simmer for 1 to 2 minutes over medium heat, stirring often.
- Transfer mixture to a blender immediately with the mint leaves. Carefully blend for 60 seconds.
- In order to preserve the vibrant color, you must cool the soup immediately. Pass through a fine sieve into a bowl that is resting inside another bowl of ice cubes and cold water. Stir continuously until it is cool - and you will notice that the soup becomes sweeter as it cools.
- Top soup with more fresh peas as a garnish and ground pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.34 Kcal (1685 kJ) | ||
| Calories from fat | 66.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.35g | 11% | |
|---|---|---|---|
| Cholesterol | 26.95mg | 9% | |
| Sodium | 326.86mg | 14% | |
| Potassium | 1164.9mg | 25% | |
| Total Carbs | 55.07g | 18% | |
| Sugars | 29.65g | 119% | |
| Dietary Fiber | 16.72g | 67% | |
| Protein | 21.85g | 44% | |
| Vitamin C | 122.7mg | 204% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 136.1mg | 756% | |
| Calcium | 398.7mg | 40% | |
| Amount Per 100 g | |||
| Calories | 72.19 Kcal (302 kJ) | ||
| Calories from fat | 11.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 11% | |
|---|---|---|---|
| Cholesterol | 4.84mg | 9% | |
| Sodium | 58.65mg | 14% | |
| Potassium | 209.02mg | 25% | |
| Total Carbs | 9.88g | 18% | |
| Sugars | 5.32g | 119% | |
| Dietary Fiber | 3g | 67% | |
| Protein | 3.92g | 44% | |
| Vitamin C | 22mg | 204% | |
| Vitamin A | 0.2mg | 37% | |
| Iron | 24.4mg | 756% | |
| Calcium | 71.5mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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