Curried Apple Soup
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(0 votes)
Curried Apple Soup - Fruity and pleasantly spicy.
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
220
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 523 mg | (13 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 12 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small onion
- 9 starchy potatoes (450 grams)
- 1 sour Apple (150 grams)
- 2 Tbsps sunflower oil
- ½ tsp Turmeric
- 1 generous pinch Chili powder
- 2 Tbsps yellow Curry paste (30 grams)
- 600 milliliters Vegetable broth
- 100 grams Beets (cooked)
- 2 stalks cilantro
- 100 milliliters unfiltered Apple juice
- salt
- 1 Tbsp Lime juice
- 100 grams Sour cream
Preparation steps
1.
Peel onion and chop finely. Peel the potatoes and apple. Cut potatoes into cubes. Halve apple, remove the core and cut into cubes.
2.
Heat oil in a pot. Cook onion until soft over medium heat. Add potato and apple cubes, sprinkle with turmeric and chile powder and stir in curry paste. Pour in vegetable broth and simmer for about 20 minutes.
3.
Meanwhile grate beet finely. Rinse cilantro, shake dry and pluck leaves.
4.
Puree the soup, add apple juice and season with salt and lime juice. Fill 4 bowls, place 1 dollop of sour cream in the center of each and garnish with beet and cilantro.
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