Directions:
- Using food processor or by hand, process shallots to fine-mince. Place in cup and set aside.
- Process yams and carrots to coarse chop. Set aside.
- Put parsley in workbowl along with cucumbers and celery. Pulse 3-4 times.
- Heat oil in heavy-bottomed 3-qt. saucepan.
- Add shallots and saute over medium 1 minute. Stir in curry and cook another minute.
- Add all the chopped vegetables and rosemary; cook 2 minutes.
- Pour in vinegar. Cook 30 seconds, stirring.
- Add stock and salt(if desired). Cover and cook for 30 minutes on medium-low heat.
- Puree in small amounts, carefully.
- Put back in saucepan and bring to a simmer. Sprinkle cream of wheat in while stirring and continue to cook for 10 more minutes.
- Stir in yogurt just before serving and top with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.24 Kcal (2136 kJ) | ||
| Calories from fat | 46.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 8% | |
|---|---|---|---|
| Cholesterol | 0.61mg | 0% | |
| Sodium | 15651.97mg | 652% | |
| Potassium | 610.79mg | 13% | |
| Total Carbs | 95.77g | 32% | |
| Sugars | 11.3g | 45% | |
| Dietary Fiber | 5.48g | 22% | |
| Protein | 5.19g | 10% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.5mg | 14% | |
| Calcium | 121.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 153.6 Kcal (643 kJ) | ||
| Calories from fat | 13.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 8% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 4711.85mg | 652% | |
| Potassium | 183.87mg | 13% | |
| Total Carbs | 28.83g | 32% | |
| Sugars | 3.4g | 45% | |
| Dietary Fiber | 1.65g | 22% | |
| Protein | 1.56g | 10% | |
| Vitamin C | 4.6mg | 25% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.8mg | 14% | |
| Calcium | 36.6mg | 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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