• low fat 0.21g 0.21%
  • low sat fat 0.01g 0.01%
  • med salt 259.69mg 0.26%
  • low sugar 1.60g 1.60%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Place stock, peas, lettuce, spring onions, sugar, rosemary, lemon peel and the leaves from half the mint into a saucepan.
  2. Bring to the boil, cover and simmer for 5 minutes.
  3. Remove rosemary and lemon peel.
  4. Purée soup in a blender until smooth. Reheat soup.
  5. Serve garnished with reserved mint sprigs, yoghurt and pepper.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
356.87g
100.00g
Energy (kJ)
507.45kJ
142.20kJ
Protein (g)
13.60g
3.81g
Total fat (g)
0.75g
0.21g
- Saturated fat (g)
0.04g
0.01g
- Polyunsaturated fat (g)
0.01g
0.00g
- Monounsaturated fat (g)
0.05g
0.01g
Cholesterol (mg)
1.30mg
0.36mg
Carbohydrate-available (g)
11.91g
3.34g
CarbohydrateSE (g)
11.11g
3.11g
- Sugars (g)
5.73g
1.60g
Water (g)
128.29g
35.95g
Dietary fibre (g)
6.76g
1.89g
Thiamin (mg)
0.22mg
0.06mg
Riboflavin (mg)
0.19mg
0.05mg
Niacin (mg)
1.75mg
0.49mg
Niacin equivalents (mg)
4.10mg
1.15mg
Vitamin C (mg)
19.94mg
5.59mg
Total folate (ug)
70.27ug
19.69ug
Total vitamin A equivalents (ug)
154.13ug
43.19ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
923.91ug
258.89ug
Sodium (mg)
926.76mg
259.69mg
Potassium (mg)
251.88mg
70.58mg
Magnesium (mg)
33.12mg
9.28mg
Calcium (mg)
99.62mg
27.92mg
Phosphorus (mg)
135.30mg
37.91mg
Iron (mg)
1.94mg
0.54mg
Zinc (mg)
2.04mg
0.57mg

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This page has been produced in consultation with and approved by: Gut Foundation Research Institute

Last updated:

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