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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 182.5
  • Total Fat: 7.3 g
  • Cholesterol: 3.6 mg
  • Sodium: 220.8 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 5.8 g
  • Protein: 7.3 g

View full nutritional breakdown of Curry veggie soup calories by ingredient
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Curry veggie soup

Submitted by: RICCILYNN

Introduction

a mostly vegetarian Mulligatawny soup a mostly vegetarian Mulligatawny soup
Number of Servings: 10

Ingredients

    Carrots, raw, 2 large (7-1/4" to 8-1/2" long)
    Onions, raw, 1 cup, chopped
    Celery, raw, 2 stalk, large (11"-12" long)
    Garlic, 3 tsp
    Apples, fresh, 2 medium (2-3/4" dia) (approx 3 per l
    Mangos, 1 cup, sliced
    Eggplant, 1 whole peeled & chopped into chunks
    Pistachio Nuts, 1 cup
    Chicken stock, home-prepared, 5 cup
    Del Monte Diced Tomatoes, No Salt Added, 2.5 cup
    curry powder 2 tbl
    salt and pepper to taste

Directions

Makes about 10 1 cup servings

chop all ingredients (except nuts), combine in pot and allow to simmer until veggies are tender. Puree slightly in small batches until chunky but not whole. Add nuts and allow them to cook until soft.







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