Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

COVID-19 Updates:      COVID-19 Resources »      Vaccine Update »      Updated Visitor Policy »      What We're Doing to Keep You Safe »

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