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Creamy Pea Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 800 ml water
  • 600 g frozen peas
  • Knorr vegetable stock pot
  • 200 ml double cream
  • salt
  • freshly ground pepper
  • sprinkle dill leaf

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

9.6g

Energy (kJ)

1432kJ

Energy (kcal)

343kcal

Carbohydrate incl. fibre (g)

25.8g

Carbohydrate excl. fibre (g)

18.5g

Sugar (g)

9.0g

Fibre (g)

7.3g

Fat (g)

23.2g

Saturated fat (g)

12.4g

Unsaturated fat (g)

9.2g

Monounsaturated fat (g)

7.9g

Polyunsaturated fat (g)

1.3g

Trans fat (g)

0.0g

Cholesterol (mg)

68mg

Sodium (mg)

649mg

Salt (g)

1.62g

Vitamin A (IU)

3823IU

Vitamin C (mg)

29.5mg

Calcium (mg)

80mg

Iron (mg)

2.41mg

Potassium (mg)

310mg

Total

38.6g

5729kJ

1371kcal

103.3g

74.0g

35.9g

29.3g

92.7g

49.7g

36.7g

31.5g

5.2g

0.0g

274mg

2596mg

6.49g

15293IU

118.2mg

320mg

9.65mg

1239mg


  • 1 Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3–4 minutes, until softened.
  • 2 Add the boiling water, frozen peas and Knorr Vegetable Stock Pot and bring to the boil. Reduce the heat and simmer for 10 minutes.
  • 3 Add half the cream and use a hand blender to liquidise the soup.
  • 4 Season to taste, with salt and freshly ground black pepper.
  • 5 Garnish with the rest of the cream and the dill.