Try this Bangkok Broccoli Soup recipe, or contribute your own.
Suggest a better descriptionStep 1
Begin by sautéing the onions in a deep bottom pot until they become translucent (~5 min). Meanwhile make some cashew cream by placing the cashews and 1/2 cup water in a blender and blend until creamy.
Step 2
Add all ingredients to the onions except teriyaki sauce, baby corn, and salt and pepper. Bring to a boil, then simmer for 20 minutes. Keep stirred to avoid burning.
Step 3
Add teriyaki sauce and stir. Blend the soup, in iterations if necessary. If soup is too thick, feel free to add some fresh water to get desired consistency. Stir in the baby corn and serve.
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Serving Size: 1 Serving (2215g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1721 | ||
Calories from Fat: 438 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.7g | 65 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 22.6g | ||
Polyunsanturated Fat 13.2g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 3216.1mg | 111 % | |
Potassium 4739.8mg | 125 % | |
Total Carbohydrate 272g | 80 % | |
Dietary Fiber 40.4g | 162 % | |
Sugars, other 231.7g | ||
Protein 67.2g | 96 % | |
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: 1721
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