Directions:
- Saute the onion, garlic and celery in oil until soft. Add 4 1/2 cups of stock, split peas, and bay leaves. Bring to a boil; then cover loosely and simmer over low heat for about 40 minutes.
- Add zucchini, remaining stock, and seasonings. Cook for another 10 minutes, until zucchini is tender.
- Remove bay leaves and discard. Puree soup, return to the soup pot and stir in the spinach and parsley. Cook over medium heat for several minutes. Adjust seasonings and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1082.69 Kcal (4533 kJ) | ||
| Calories from fat | 35.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 6% | |
|---|---|---|---|
| Cholesterol | 3.38mg | 1% | |
| Sodium | 41104.87mg | 1713% | |
| Potassium | 1580.35mg | 34% | |
| Total Carbs | 205.72g | 69% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 5.34g | 21% | |
| Protein | 13.11g | 26% | |
| Vitamin C | 93.6mg | 156% | |
| Iron | 5.6mg | 31% | |
| Calcium | 141.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 173.98 Kcal (728 kJ) | ||
| Calories from fat | 5.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 6% | |
|---|---|---|---|
| Cholesterol | 0.54mg | 1% | |
| Sodium | 6605.28mg | 1713% | |
| Potassium | 253.95mg | 34% | |
| Total Carbs | 33.06g | 69% | |
| Sugars | 0.13g | 3% | |
| Dietary Fiber | 0.86g | 21% | |
| Protein | 2.11g | 26% | |
| Vitamin C | 15mg | 156% | |
| Iron | 0.9mg | 31% | |
| Calcium | 22.7mg | 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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