Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon vegetable oil
- 1 small sweet onion (i.e. Walla Walla or Vidalia), chopped
- 1 potato, peeled and cut into 1/2-inch cubes
- 1/2 teaspoon salt
- 3-1/2 cups water
- 1 lb frozen peas, thawed
- Low-fat plain yogurt
- Fresh mint, minced
- Salt and pepper to taste
Directions
1.Heat oil in a large saucepan over medium heat. Add onions and cook until softened (about 2-3 minutes.)
2.Add potato and salt and cook for 2 minutes. Add water then cover and let simmer until potatoes are tender (about 15 minutes.) Add peas and let simmer, uncovered for 2 minutes.
3.Using a blender, carefully blend soup in batches and then strain through a sieve back into saucepan. Reheat and add salt and pepper to taste (optional.)
4.Serve in bowls with a dollop of yogurt sprinkled with mint.