Try this Green Pea Soup recipe, or contribute your own.
Suggest a better descriptionFor cashew cream:
Cover 2 cups of raw cashews in a medium bowl and cover with water overnight. Drain and rinse, then put in blender with enough water to cover by 1 inch. Blend on high speed several minutes until smooth and creamy. Keep in fridge for 3 days or freeze.
Soup:
Add olive oil to pot over medium heat. Stir in onion, garlic, sea salt, and chili and cook until onions soften. Add green peas and broth. Let boil and then simmer for 10 min. Pour half of broth away into a bowl. Use hand blender to puree soup. Stir in cashew cream, lemon juice, thyme and more salt if needed. If to thick, add some broth. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (5659g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 446 | ||
Calories from Fat: 23 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 21806.6mg | 752 % | |
Potassium 389.9mg | 10 % | |
Total Carbohydrate 101g | 30 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 91.1g | ||
Protein 9.9g | 14 % | |
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: 446
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