Try this Fresh Broad Bean And Mint Soup recipe, or contribute your own.
Suggest a better description1. Heat the oil in a large pan and add the onions and garlic, cook until the onions begin to soften. 2. Add the potato and stock to the pan. 3. Meanwhile cook the broad beans in boiling water for about 5 minutes. 4. Bring the soup to the boil and simmer for 20 minutes. Add the beans and stir. 5. Leave the soup to cool then add the lemon juice, cream and mint. Pur?e until smooth. Season to taste. Garnish with mint leaves.
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Serving Size: 1 Serving (1150g) | ||
Recipe Makes: 1 servings | ||
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Calories: 169 | ||
Calories from Fat: 86 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1104mg | 38 % | |
Potassium 347.8mg | 9 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 20.3g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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