Photo: Cala
Estimated Nutrition (whole recipe, rough)
277
Calories
7g
Protein
14g
Fat
34g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Tbs. olive oil
- 1 medium onion, minced (1 cup)
- 1 small clove garlic, minced
- 1 large carrot, finely diced ( 3/4 cup)
- 1 cup shelled fresh or frozen peas, thawed
- 6 cups vegetable broth, heated
- 2 cups shredded romaine lettuce
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- Lemon wedges for serving
- =
Directions
1
In large saucepan, heat oil over medium heat. Add onion, garlic and carrot and cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes.
2
Add peas and cook, stirring, 1 minute. Add hot broth and bring to boil. Cook 1 minute. Stir in lettuce, salt and pepper. Serve hot with lemon wedges to squeeze into each portion.
Recipe sourced from
fandom