المكونات
- Potato 1
- Red onion 1
- Lime 1
- Coconut oil 2 tbsp
- Frozen peas 800g
- Vegetable stock 1½L
- SpinneysFOOD Fine Coriander 2 tsp
- SpinneysFOOD Fresh Mint 15g
- Coconut cream 280ml
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Fine Black Pepper ½ tsp
- SpinneysFOOD Fresh Coriander 15g
Nutrition (Per serving)
- سعرات حرارية 308
- دهون 18.2g
- المشبعة 16g
- بروتين 8.9g
- الكربوهيدرات 35g
- السكريات 14.2g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
شوربة البازلاء والنعناع من وصفات زهرة عبدالله
Asian 15 Mins Prep · 30 Mins Cook
- Peel and cube the potato. Peel and thinly slice the onion. Juice the lime.
- Heat the coconut oil in a pot over a medium heat.
- Add the red onion and sauté until it turns a light golden brown. Stir in the peas and potato cubes. Add the vegetable stock and coriander powder.
- Bring to a boil over a high heat. Cover the pot, lower the heat and leave to simmer for 20 minutes.
- Add the fresh mint, 250ml of coconut cream and season with the salt and pepper.
- Using a hand blender, purée the mixture to a smooth consistency, then leave to simmer for a further 5 minutes. Remove from the heat and stir in the lime juice.
- Serve the soup in bowls, drizzled with coconut cream and sprinkled with some chopped coriander.