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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.
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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
1659439936
120709
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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
6 - 12 Age range
Lunch
