Try this Sweet Potato And Coriander Soup recipe, or contribute your own.
Suggest a better description1. Heat oil in large saucepan; cook leek and garlic; stirring, until leek softens. Add sweet potatoes and stock; bring to a boil. Reduce heat; simmer, covered, 15 minutes or until sweet potatoes softens.
2. Blend or process soup, in batches, until smooth. Return soup to same cleaned pan; simmer, uncovered, until soup thickens slightly. Add evapourated milk and coriander; stir, without boiling, until heated through.
3. Divide soup among serving bowls, top with fresh coriander leaves, if desired.
Per serving2.9g total fat (0.8g saturated fat); 890kj (213 cal); 35.3 carbohydrates; 11.8 protied; 6.7g fibre.
Tip The smoothest consistency for this soup will be achieved by using a blender, hand-held stick blender or mouli.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 10 | ||
Calories from Fat: 10 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 10
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