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Starter

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1.00
Heat Oil and Cook Vegetables
27.00
Heat the oil in a pot and gently cook the onions for 5 minutes. Add the apple, curry paste and Worcestershire sauce and cook for 2 minutes. Stir in the butternut and stock and simmer, covered for 20 minutes. Stir in the evaporated milk and season with salt and pepper.
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Heat Oil and Cook Vegetables
Heat the oil in a pot and gently cook the onions for 5 minutes. Add the apple, curry paste and Worcestershire sauce and cook for 2 minutes. Stir in the butternut and stock and simmer, covered for 20 minutes. Stir in the evaporated milk and season with sa
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Blend until Smooth
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Allow to cool slightly and use a stick blender to blend until smooth. Alternatively, pureé the mixture in a blender.
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Blend until Smooth
Allow to cool slightly and use a stick blender to blend until smooth. Alternatively, pureé the mixture in a blender.
3.00
Reheat and Serve
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Reheat before serving and serve with either a drizzle of cream or a sprinkling of dukkah, coriander leaves and chilli slices, if desired.
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Reheat and Serve
Reheat before serving and serve with either a drizzle of cream or a sprinkling of dukkah, coriander leaves and chilli slices, if desired.
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Portions
2.00
0.00
  • 6 Serves

  • Thai Curry Butternut Soup
  • 0.01
    Azúcar añadido
  • 11.82
    Milligrams
    Magnesium
  • 215.20
    Calories
    Energy
  • 22.86
    Milligrams
    Calcium
  • 6.08
    Grams
    Protein
  • 1.03
    Milligrams
    Iron
  • 190.48
    Milligrams
    Potassium
  • 10.98
    Micrograms
    Food Folate
  • 5.11
    Milligrams
    Vitamin C
  • 0.80
    International unit
    Vitamin A
  • 0.98
    Milligrams
    Vitamin E
  • 28.14
    Grams
    Carbohydrates
  • 6.85
    Grams
    Sugars
  • 2.40
    Grams
    Fiber
  • 690.61
    Milligrams
    Sodium
  • 9.24
    Grams
    Fats
  • 4.59
    Grams
    Saturated Fats
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  • 1 - 34 min Prep

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    Easy Difficulty

    Try this soup together with your kids and enjoy healthy veggies as a family
    Try this soup together with your kids and enjoy healthy veggies as a family
    27.00
    N4HK
    5.00
    Thai Curry Butternut Soup
  • 6 - 12 Age range

  • MORE Fruits & Vegetables
    Lunch
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    Boil water
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    Fill a large pot halfway with water and bring up to the boil
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    Milk, dressing and butter
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    Milk, dressing and butter
    Add in the milk, MAGGI Oil-Free Italian Dressing and butter
    3.00
    Mealies to cook
    60.00
    Add in the corn and reduce the heat. Place the lid on and cook for about 1 hour.
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    Mealies to cook
    Add in the corn and reduce the heat. Place the lid on and cook for about 1 hour.
    4.00
    Serve
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    Take the mealies out of the pot, place on a platter and serve warm
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    Serve
    Take the mealies out of the pot, place on a platter and serve warm
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    1.00
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  • 8 Serves

  • Slow Cooked Mealies with Butter
  • 21.50
    Milligrams
    Cholesterol
  • 74.20
    Milligrams
    Magnesium
  • 255.94
    Calories
    Energy
  • 43.30
    Milligrams
    Calcium
  • 7.65
    Grams
    Protein
  • 1.04
    Milligrams
    Iron
  • 542.40
    Milligrams
    Potassium
  • 84.30
    Micrograms
    Food Folate
  • 13.60
    Milligrams
    Vitamin C
  • 86.40
    International unit
    Vitamin A
  • 0.37
    Milligrams
    Vitamin E
  • 39.15
    Grams
    Carbohydrates
  • 12.53
    Grams
    Sugars
  • 4.00
    Grams
    Fiber
  • 264.64
    Milligrams
    Sodium
  • 10.90
    Grams
    Fats
  • 5.72
    Grams
    Saturated Fats
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  • 1 - 73 min Prep

  • 1676996900
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    1

    Easy Difficulty

    72.00
    MAGGI
    0.00
    General Tips
    Snack
    Family Meals
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