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Creamy Pea Soup

Back in 1889 the very first Knorr product was our famous ‘Erbwurst’ or instant pea soup; today our Vegetable Stock Pots help you to create this simple delicious dish yourself from scratch. This light, creamy vibrant dish will brighten up your day; add some mint for a fresh summery twist.
  • 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

Energy (kcal)

290kcal

Energy (kJ)

1213kJ

Protein (g)

6.0g

Carbohydrate incl. fibre (g)

16.2g

Carbohydrate excl. fibre (g)

11.0g

Sugar (g)

1.5g

Fibre (g)

5.2g

Fat (g)

23.0g

Saturated fat (g)

12.4g

Unsaturated fat (g)

9.1g

Monounsaturated fat (g)

7.9g

Polyunsaturated fat (g)

1.2g

Trans fat (g)

0.0g

Cholesterol (mg)

68mg

Sodium (mg)

493mg

Salt (g)

1.23g

Vitamin A (IU)

946IU

Vitamin C (mg)

35.5mg

Calcium (mg)

122mg

Iron (mg)

3.12mg

Potassium (mg)

368mg

Total

1161kcal

4853kJ

24.0g

64.8g

43.9g

5.9g

20.9g

92.1g

49.7g

36.4g

31.5g

5.0g

0.0g

274mg

1972mg

4.93g

3785IU

142.2mg

488mg

12.47mg

1473mg


  • 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.