Directions:
- Melt butter, add the chopped onion and garlic, saute gently.
- Stir in the curry powder, coriander, chilli powder (I omit this when cooking for kids), and salt. Cook 1 minute.
- Add vegetables, don't use more sweet potato than pumpkin as soup will be TOO sweet.
- Add the water and stock, simmer gently for 20-25 minutes or until veges are tender, then stir in the peanut butter.
- Use a stick blender to puree the soup, or mash it for a chunkier texture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.97 Kcal (456 kJ) | ||
| Calories from fat | 46.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 8% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 226.55mg | 9% | |
| Potassium | 350.63mg | 7% | |
| Total Carbs | 14.63g | 5% | |
| Sugars | 4.19g | 17% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1mg | 6% | |
| Calcium | 49mg | 5% | |
| Amount Per 100 g | |||
| Calories | 39.31 Kcal (165 kJ) | ||
| Calories from fat | 16.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 8% | |
|---|---|---|---|
| Cholesterol | 3.67mg | 3% | |
| Sodium | 81.72mg | 9% | |
| Potassium | 126.49mg | 7% | |
| Total Carbs | 5.28g | 5% | |
| Sugars | 1.51g | 17% | |
| Dietary Fiber | 0.9g | 10% | |
| Protein | 0.83g | 5% | |
| Vitamin C | 2.5mg | 12% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.4mg | 6% | |
| Calcium | 17.7mg | 5% | |
* 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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