Try this Curry Crookneck Soup with Croutons recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325F. Spray a large heavy saucepan with vegetable oil and place over medium-high heat. Add the sweet potato and onion and saute for 5 minutes stirring, adding several tablespoons of water to prevent sticking, if necessary. Add the ginger, squash, stock, and curry powder. Bring to a boil, reduce the heat, cover, and simmer for 45 minutes. Meanwhile, prepare the croutons: Coat the bread slices generously with vegetable oil spray and place on a baking sheet. Sprinkle with curry powder and Parmesan. Bake for 2 to 5 minutes, or until crunchy and lightly browned and cut into croutons. In a food processor or with an immersion, or hand, blender, puree the soup until smooth. Ladle into individual serving bowls, top with croutons and sprinkle with chives. [McRecipe:patH 18 Aug 96] Posted to MC-Recipe Digest V1 #205 Date: Sun, 18 Aug 1996 16:29:44 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 17 | ||
Calories from Fat: 4 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.7mg | 0 % | |
Potassium 50.1mg | 1 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.4g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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