Directions:
- Place the prepared vegetables, garlic, salt, curry powder and one cup of the the stock in a saucepan.
- Bring to a boil.
- Cover and simmer for 15 minutes.
- Transfer to a processor.
- Blend well.
- Return the mixture to a saucepan.
- Reheat.
- Add the remaining stock and cream.
- Reheat.
- Can be served cold with a dollop of whipped cream, chives and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.64 Kcal (664 kJ) | ||
| Calories from fat | 34.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 6% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 858mg | 36% | |
| Potassium | 498.03mg | 11% | |
| Total Carbs | 25.36g | 8% | |
| Sugars | 12.29g | 49% | |
| Dietary Fiber | 3.95g | 16% | |
| Protein | 7.17g | 14% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2mg | 11% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 54.05 Kcal (226 kJ) | ||
| Calories from fat | 11.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 6% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 1% | |
| Sodium | 292.33mg | 36% | |
| Potassium | 169.69mg | 11% | |
| Total Carbs | 8.64g | 8% | |
| Sugars | 4.19g | 49% | |
| Dietary Fiber | 1.34g | 16% | |
| Protein | 2.44g | 14% | |
| Vitamin C | 3.2mg | 16% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.7mg | 11% | |
| Calcium | 14.2mg | 4% | |
* 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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