Curried Butternut Cream Soup

Curried Butternut Cream Soup

4.5 13 valutazioni

Prep. 20min

Totale 35min

4 portions

Ingredienti

carrots cut in pieces (2 cm)
150 g
leeks cut in pieces (2 cm)
250 g
curry powder
1 Tbsp
olive oil
50 g
butternut squash peeled and deseeded, cut in chunks (3-4 cm)
600 g
water
500 - 600 g
500 - 600 g liquid vegetable stock
salt
1 tsp
ground black pepper
1 pinch
single cream
100 g
croutons for garnishing

fresh chives, finely chopped, for garnishing

Difficoltà

facile

Valori nutritivi per 1 portion

Proteine 5 g

Calorie 1152.7 kJ / 275.8 kcal

Grassi 18.9 g

Fibre 6.2 g

Carboidrati 21.4 g

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Presente anche in

Community Stars Showcase Vol. 2 12 ricette
Regno Unito e Irlanda

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