Directions:
- In a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes. Add the cubed vegetables and toss them over a medium heat for a further 5-6 minutes. Add the marjoram, ginger, cinnamon, salt and pepper and cook together over a low heat for 10 minutes stirring frequently.
- Add the spring onion, stock, flaked almonds, chilli and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. Check the seasoning. Grate the creamed coconut into the soup and stir well. Garnish with chopped coriander or parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.21 Kcal (1282 kJ) | ||
| Calories from fat | 199.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.12g | 34% | |
|---|---|---|---|
| Sodium | 41.66mg | 2% | |
| Potassium | 302.12mg | 6% | |
| Total Carbs | 27.8g | 9% | |
| Sugars | 18.52g | 74% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 1mg | 6% | |
| Calcium | 32.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 267.67 Kcal (1121 kJ) | ||
| Calories from fat | 174.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.34g | 34% | |
|---|---|---|---|
| Sodium | 36.42mg | 2% | |
| Potassium | 264.1mg | 6% | |
| Total Carbs | 24.3g | 9% | |
| Sugars | 16.19g | 74% | |
| Dietary Fiber | 1.49g | 7% | |
| Protein | 2g | 5% | |
| Vitamin C | 10.9mg | 21% | |
| Iron | 0.9mg | 6% | |
| Calcium | 28.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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