Spring is the season for peas and broad beans, two legumes with distinct flavors : the first is sweet, the second has an intensely vegetal flavor, which is perhaps why children don't like them very much. Mixing them with other ingredients and making a soup can be a solution to convince children and even adults who don't like these vegetables very much. Both provide complex carbohydrates, such as starch, which provide energy, thus helping to regulate appetite. One serving (about 360 g) of raw/cooked broad beans or peas has 28 grams of carbohydrates. They are a source of iron, many B vitamins and minerals (magnesium, potassium, zinc and phosphorus), as well as protein (100 g of broad beans or fresh peas have 6 g of protein) – in other words, all essential nutrients for good health. Also, like legumes, fat is very low. You can find broad beans and peas fresh between March and May, or frozen, dried (like beans) or preserved (already cooked) all year round. After purchase or harvest, fresh beans and peas can be kept for two or three days at room temperature. Once they are peeled from pod, they can be kept in the fridge for about a week. Peas and broad beans are very healthy vegetables, relatively inexpensive and can be used in different recipes, such as salads, stews, casseroles, and soups. After well-cooked the skin falls apart, and is barely noticeable in the mouth or is very easy to crush. Here, we will focus on soups, one of the healthy assets of Portuguese cuisine. Try the soup recipes suggested by our nutritionists Alexandra Lima and Ana Ana Carolina Soares . Meet the nutrition clinical team from Hospital da Luz network.
