Name: Erbsensuppe mit Minze
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1 Portion
Ingredients: 300 g Erbsen, tiefgekühlt; 350 ml Gemüsebrühe; 40 g Zwiebel; 10 g Olivenöl (1 EL); 30 ml Sahne (2 EL); Minze, Salz, Pfeffer, Zitrone

Recipes Soups

18minutes, 8 of them waiting

434Calories

18gProtein

1serving

Soups anyone can vegetarian

Frozen peas are better than fresh, because they are frozen hours after picking. As a soup with mint they taste of spring, even in January.

Ingredients

Forserving

300 gPeas, frozen
350 mlVegetable stock
40 gOnion
10 gOlive oil (1 tbsp)
30 mlCream (2 tbsp)
Mint, salt, pepper, lemon

How to make it

Soften the onion in the oil, pour in the stock, bring to the boil.
Add the peas and cook for five minutes, with a handful of mint leaves for the last minute.
Blend, stir in the cream, then salt, pepper and lemon.

One tip

The peas go into the stock frozen. Thawed, they have already lost water and flavour with it.

Nutrition per serving

Calories	434
Protein	18 g
Fat	17 g
Carbs	51 g

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.

Your daily need

kcal —

2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.