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Spring Pea Soup
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.
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
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)
- 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.
- 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