Directions:
- Warm olive oil in a large, heavy-bottom pot over medium-high heat. Add onion, carrots and celery and cook, covered, for 10 minutes, stirring occasionally.
- Stir in remaining ingredients and bring to boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until peas are soft, about 45 to 50 minutes.
- Puree soup in a blender in small batches. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.8 Kcal (543 kJ) | ||
| Calories from fat | 53.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 9% | |
|---|---|---|---|
| Sodium | 98.75mg | 4% | |
| Potassium | 455.8mg | 10% | |
| Total Carbs | 13.63g | 5% | |
| Sugars | 5.04g | 20% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 8.09g | 16% | |
| Vitamin C | 25.1mg | 42% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 39.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 37.59 Kcal (157 kJ) | ||
| Calories from fat | 15.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 9% | |
|---|---|---|---|
| Sodium | 28.6mg | 4% | |
| Potassium | 132.01mg | 10% | |
| Total Carbs | 3.95g | 5% | |
| Sugars | 1.46g | 20% | |
| Dietary Fiber | 1.13g | 16% | |
| Protein | 2.34g | 16% | |
| Vitamin C | 7.3mg | 42% | |
| Iron | 0.2mg | 4% | |
| Calcium | 11.5mg | 4% | |
* 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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