Directions:
- Warm the oil and butter together in a saucepan and add the chopped onion.
- Cover with a lid and cook over a medium heat for a few mins before adding the curry powder.
- Add the potato and continue to cook for a further 5-10 minutes
- Pour the milk and water over the potatoes, then sprinkle in the vegetable stock cube.
- Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender.
- Season with a pinch of salt and blitz in a blender until smooth.
- For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidizing until smooth.
- Divide the soup into bowls, finishing with the cilantro leaves if you have them.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.88 Kcal (418 kJ) | ||
| Calories from fat | 59.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 10% | |
|---|---|---|---|
| Cholesterol | 6.71mg | 2% | |
| Sodium | 39.53mg | 2% | |
| Potassium | 180.89mg | 4% | |
| Total Carbs | 7.47g | 2% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 2.86g | 6% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 118.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 51.14 Kcal (214 kJ) | ||
| Calories from fat | 30.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 10% | |
|---|---|---|---|
| Cholesterol | 3.44mg | 2% | |
| Sodium | 20.24mg | 2% | |
| Potassium | 92.62mg | 4% | |
| Total Carbs | 3.82g | 2% | |
| Sugars | 2.83g | 22% | |
| Dietary Fiber | 0.43g | 3% | |
| Protein | 1.46g | 6% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 0.2mg | 2% | |
| Calcium | 60.9mg | 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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