4 Serves
66 Mins
Prepare the vegetables by finely dicing the onion and mincing the garlic cloves.
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Vitamin K
97 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
95 µg / 400 µgCalcium
70 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
131 mg / 1,250 mgPotassium
481 mg / 4,700 mgSodium
1531 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat, then add the diced onion and minced garlic, sautéing until softened and fragrant.
Add the peas and vegetable broth to the pot, bringing the mixture to a gentle boil before reducing the heat to simmer for 30 minutes.
Stir in the fresh spinach and cook for an additional 5 minutes until wilted, then season the soup with salt and black pepper to taste.
Ladle the hot soup into bowls and serve immediately.
25
g75
g24
g
