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Stanford Health Care

Spring Pea Soup

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Peas are a great source of Fiber, Vitamins A, C and Folate. Also included in this recipe, Mint has been long thought to aid digestion and offers beneficial phytochemicals.

Serves:  6

Per Serving:  100 calories, 2.5g total fat (0g saturated fat), 14g carbohydrates, 4g protein, 4g dietary fiber, 240mg sodium

NOTE:  This recipe is OK for those on the LMD (Low Microbial Diet) if mint omitted and sour cream for the Non-Dairy LMD

Ingredients:

1 Tbs. extra virgin olive oil

½ tsp. salt

1 small sweet onion, peeled and chopped

1 russet potato, peeled and cut into ½ inch cubes

Salt and freshly ground black pepper, to taste

3 ½ C water

1 lb frozen baby peas, thawed

1 Tbs low-fat sour cream (optional)

Fresh mint leaves, minced (optional)

Cooking Directions:

  1. Heat oil in large saucepan over medium heat. Add onions and cook, stirring occasionally until soft. 2-3 minutes. Add the potato and salt. Cook, while stirring 2 minutes. Add water, cover and simmer until potato is tender, about 15 minutes. Add peas and simmer uncovered for 2 minutes.
  2. Cool slightly, then puree in small batches in a blender. Press mixture through fine sieve into a saucepan. Reheat and season to taste. Top each bowl with a dollop of sour cream and mint leaves, if desired.

Recipe from: www.aicr.org