Directions:
- Heat oil in a large pan, then fry the onions solowly until soft and lighlty browned, about 7 minutes.
- Stir in all the vegetables and mix well for a minute. stir in curry paste to coat vegetables.
- Add stock, bring to the boil, stir the simmer for 20 minutes or until the vegetables are cooked.
- Puree in a blender and season.
- To finish. reheat the saoup and add half the yogurt, ladle into soup bowls, place a swirl of yogurt on top and scatter some coriander on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 839.4 Kcal (3514 kJ) | ||
| Calories from fat | 5.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 1% | |
|---|---|---|---|
| Cholesterol | 3.13mg | 1% | |
| Sodium | 32701.09mg | 1363% | |
| Potassium | 450.88mg | 10% | |
| Total Carbs | 163.07g | 54% | |
| Sugars | 6.32g | 25% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 8.44g | 17% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.8mg | 4% | |
| Calcium | 117.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 206.63 Kcal (865 kJ) | ||
| Calories from fat | 1.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 1% | |
|---|---|---|---|
| Cholesterol | 0.77mg | 1% | |
| Sodium | 8049.99mg | 1363% | |
| Potassium | 110.99mg | 10% | |
| Total Carbs | 40.14g | 54% | |
| Sugars | 1.56g | 25% | |
| Dietary Fiber | 0.78g | 13% | |
| Protein | 2.08g | 17% | |
| Vitamin C | 2.4mg | 16% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.2mg | 4% | |
| Calcium | 28.9mg | 12% | |
* 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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