Food & Health

Yellow Pea Soup with Chilis and Goat Cheese

Serving Size: 1/6 of recipe

Source of: Calcium and Iron
Good Source of: Fibre
Excellent Source of: Potassium and Folate
Vegetarian
Gluten-Free

Ingredients

500 ml
yellow split peas
2 cups
1 L
water
4 cups
1/4
medium onion
1/4
250 ml
milk
1 cup
125 ml
whipping cream
1/2 cup
60 ml
butter
4 tbsp
1/4
medium onion, chopped
1/4
1
clove garlic, minced
1
50 ml
shredded or crumbled goat cheese
1/4 cup
5 ml
salt
1 tsp
2 ml
pepper
1/2 tsp
 
dried red chilis


Directions

PLACE the peas, the water, and the onion in a saucepan; boil and simmer over low heat for 30 minutes. Remove from heat and place the

mixture in a blender with cream, milk and a cup

of water. Blend until smooth. Set aside.

IN a food processor, chop dried chilis to a coarse powder. Set aside.

PLACE the butter, the chopped onion, and the garlic in a saucepan; fry until golden brown. Add the pea mixture and season with desired amount of chili powder, salt, and pepper.

SERVE the soup in a martini glass, rimmed with remaining chili powder. Sprinkle with goat cheese and decorate with cilantro leaves.

Nutrition Facts

Based on a serving of 1/6 of recipe

Energy: 359 calories
Protein: 17 g
Fat: 16 g
Saturated Fat: 10 g
Cholesterol: 47 mg
Carbohydrates: 40 g
13%
Fibre: 5 g
20%
Sodium: 439 mg
18%
Potassium: 733 mg
Vitamin C: 1 mg
2%
Folate: 117 mcg
53%
Calcium: 108 mg
10%
Iron: 2 mg
11%
Calories from Fat:
40%





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