Curry veggie soup
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
Introduction
a mostly vegetarian Mulligatawny soup a mostly vegetarian Mulligatawny soupNumber of Servings: 10
Ingredients
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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.
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.