Try this Caribbean Eggplant Curry Soup recipe, or contribute your own.
Suggest a better descriptionIn a heavy bottomed pot, saute onions, garlic and ham hock until the onions are translucent. Add all other ingredients and cook for 1/2 hour under slow to medium heat. Puree in a food processor and strain through a fine sieve. Season and serve hot. CHEF DU JOUR HERB WILSON SHOW #DJ9420 Recipe by: Herb Wilson Posted to MC-Recipe Digest V1 #815 by Holly Butman
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Serving Size: 1 Serving (1818g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1864 | ||
Calories from Fat: 849 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.4g | 126 % | |
Saturated Fat 39g | 195 % | |
Monounsaturated Fat 39.1g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 503.9mg | 155 % | |
Sodium 8983.8mg | 310 % | |
Potassium 4199.2mg | 111 % | |
Total Carbohydrate 39.6g | 12 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 39.1g | ||
Protein 200.8g | 287 % | |
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: 1864
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