50 min
Suitable for vegetarians
Type of dish: Soups and creams, Vegetables
Temperature: Hot
Seasonal period: All year
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Frozen peas 0.4 kg
Potatoes 0.2 kg
Leek 1.2 ud
Margarine 0.05 kg
Rice 0.04 kg
Block cheese 0.05 kg
Table salt 3.75 g
Onion 0.3 kg
Carrots 0.15 kg
Green leek 0.45 ud
Parsley 0.003 g
Water 1.5 l


For the cream:

  • Prepare a vegetable stock.
  • Boil the peas.
  • Clean and chop the leeks into half-moons and simmer in margarine.
  • Peel and cut (break) the potatoes.
  • When the vegetables are simmered add the rice, the potato and cover with the vegetable stock, boil until the potato and the rice are well cooked.
  • At the last moment add the peas. Adding the peas at the last moment guarantees a rich green colour.
  • Blend and sieve and adjust the salt and the thickness if necessary.


  • Dice the bread and fry.
  • Cut the cheese into cubes.
  • Plate up and garnish with the croutons and the cheese.


Nutritional information (1 portion)
Fiber 14.59 g
Saturates 4.26 g
Monounsaturated fatty acids 2.96 g
Polyunsaturated fatty acids 4.4 g
Cholesterol 20.0 mg
Calcium 300.4 mg
Iron 4.64 mg
Zinc 1.88 mg
Vitamin A 630.83 ug
Vitamin C 74.88 g
Folic acid 244.31 ug
Salt (Sodium) 544.89 mg
Sugars 22.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.