Directions:
- Bring water and stock cubes to the boil in medium saucepan; add brown rice, lower heat, cover and maintain at a slow boil; cook for 10 minutes; add split peas to boiling stock and cook 25 minutes longer.
- Meanwhile, melt butter in small saucepan over medium-low heat and add curry powder, onion, garlic and sage; stir to blend and gently sauté for 5 minutes; remove from heat; add 2 ladlefuls of the hot stock from the pea/rice mixture to the curry mixture to dissolve and pour back into larger pot; add squash and sweet potatoes and boil gently for 15 minutes longer, or until the vegetables are tender.
- Transfer cooked soup to a blender and puree, or use an immersion blender (if you like more texture in your soup, skip the pureeing- except for the sage, puree that or you'll get a mouthful of it); gently stir in 1 1/2 cups of buttermilk and the honey; adjust seasoning to taste and enjoy!
- Note: This soup thickens as it cools; if you will be eating it cool or at room temperature and it is too thick, dilute soup with more stock or buttermilk.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.9 Kcal (686 kJ) | ||
| Calories from fat | 41.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.63g | 7% | |
|---|---|---|---|
| Cholesterol | 12.79mg | 4% | |
| Sodium | 526.59mg | 22% | |
| Potassium | 348.95mg | 7% | |
| Total Carbs | 25.93g | 9% | |
| Sugars | 9.14g | 37% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 4.93g | 10% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.8mg | 5% | |
| Calcium | 99.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 49.45 Kcal (207 kJ) | ||
| Calories from fat | 12.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 7% | |
|---|---|---|---|
| Cholesterol | 3.86mg | 4% | |
| Sodium | 158.88mg | 22% | |
| Potassium | 105.28mg | 7% | |
| Total Carbs | 7.82g | 9% | |
| Sugars | 2.76g | 37% | |
| Dietary Fiber | 0.53g | 7% | |
| Protein | 1.49g | 10% | |
| Vitamin C | 1.1mg | 6% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.2mg | 5% | |
| Calcium | 30.1mg | 10% | |
* 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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