Directions:
- In a large saucepan, saute onion and celery in oil and margarine until tender.
- Add broth; bring to a boil.
- Add peas; return to boil.
- Reduce heat; cover and simmer for 1 hour or until peas are tender.
- Stir in lemon juice, cumin and pepper; simmer for 5 minutes.
- In small batches, puree soup in blender; return to the pan.
- Heat for 4-5 minutes, Garnish with parsley and pistachios.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.14 Kcal (834 kJ) | ||
| Calories from fat | 79.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.88g | 14% | |
|---|---|---|---|
| Cholesterol | 4.54mg | 2% | |
| Sodium | 1347mg | 56% | |
| Potassium | 547.6mg | 12% | |
| Total Carbs | 20.53g | 7% | |
| Sugars | 1.79g | 7% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 7.52g | 15% | |
| Vitamin C | 23.3mg | 39% | |
| Iron | 1.9mg | 11% | |
| Calcium | 46.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 54.89 Kcal (230 kJ) | ||
| Calories from fat | 22.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 14% | |
|---|---|---|---|
| Cholesterol | 1.25mg | 2% | |
| Sodium | 371.29mg | 56% | |
| Potassium | 150.94mg | 12% | |
| Total Carbs | 5.66g | 7% | |
| Sugars | 0.49g | 7% | |
| Dietary Fiber | 0.78g | 11% | |
| Protein | 2.07g | 15% | |
| Vitamin C | 6.4mg | 39% | |
| Iron | 0.5mg | 11% | |
| Calcium | 12.7mg | 5% | |
* 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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