Directions:
- In a large pot or dutch oven heat oil over medium-high heat. Add scallions, celery, and onions, stir until vegetables are wilted, approximately 5 minutes.
- Add broth and bring mixture to a boil. Reduce heat and add peas, simmer for 10 minutes.
- Remove from heat and carefully transfer to bowl of food processor or blender, do this in batches if necessary. Add mint, season to taste with salt and black pepper and puree until smooth. Chill for 1 hour and serve with yogurt in center and garnished with mint leaves and a peapod if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.56 Kcal (848 kJ) | ||
| Calories from fat | 31.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 5% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 0% | |
| Sodium | 454.1mg | 19% | |
| Potassium | 742.14mg | 16% | |
| Total Carbs | 25.68g | 9% | |
| Sugars | 10.61g | 42% | |
| Dietary Fiber | 10.02g | 40% | |
| Protein | 12.46g | 25% | |
| Vitamin C | 66.7mg | 111% | |
| Vitamin A | 1mg | 33% | |
| Iron | 118.6mg | 659% | |
| Calcium | 137.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 48.83 Kcal (204 kJ) | ||
| Calories from fat | 7.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.84g | 5% | |
|---|---|---|---|
| Cholesterol | 0.36mg | 0% | |
| Sodium | 109.46mg | 19% | |
| Potassium | 178.9mg | 16% | |
| Total Carbs | 6.19g | 9% | |
| Sugars | 2.56g | 42% | |
| Dietary Fiber | 2.42g | 40% | |
| Protein | 3g | 25% | |
| Vitamin C | 16.1mg | 111% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 28.6mg | 659% | |
| Calcium | 33.1mg | 14% | |
* 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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