Directions:
- Heat oil and add onion, celery, carrot and garlic. Cover pan and cook over low heat for 40 minutes, or until veggies are soft. Stir occasionally to prevent sticking.
- Add peas and stock to the pan. Bring to a boil.
- Reduce heat and add basil and seasoning. Simmer 10 minutes.
- Use a food processor or immersion blender to blend until smooth.
- Return soup to pan and reheat gently until ready to serve.
- Garnish with cheese and basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1091.21 Kcal (4569 kJ) | ||
| Calories from fat | 170.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.92g | 29% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 35093.5mg | 1462% | |
| Potassium | 375.65mg | 8% | |
| Total Carbs | 182.38g | 61% | |
| Sugars | 9.2g | 37% | |
| Dietary Fiber | 7.88g | 32% | |
| Protein | 8.85g | 18% | |
| Vitamin C | 27.7mg | 46% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.6mg | 14% | |
| Calcium | 124.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 240.06 Kcal (1005 kJ) | ||
| Calories from fat | 37.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 29% | |
|---|---|---|---|
| Cholesterol | 0.79mg | 1% | |
| Sodium | 7720.35mg | 1462% | |
| Potassium | 82.64mg | 8% | |
| Total Carbs | 40.12g | 61% | |
| Sugars | 2.02g | 37% | |
| Dietary Fiber | 1.73g | 32% | |
| Protein | 1.95g | 18% | |
| Vitamin C | 6.1mg | 46% | |
| Iron | 0.6mg | 14% | |
| Calcium | 27.4mg | 12% | |
* 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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