Indian Almond and Coconut Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
628
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 628 cal. | (30 %) | ||
| Protein | 14.73 g | (15 %) | ||
| Fat | 55.29 g | (48 %) | ||
| Carbohydrates | 27.14 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.78 g | (33 %) |
more nutritional values
| Vitamin A | 83.94 mg | (10,493 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.13 mg | (101 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.63 mg | (57 %) | ||
| Niacin | 4.68 mg | (39 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 57.5 μg | (19 %) | ||
| Pantothenic acid | 0.44 mg | (7 %) | ||
| Biotin | 34.63 μg | (77 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9.63 mg | (10 %) | ||
| Potassium | 720.52 mg | (18 %) | ||
| Calcium | 174.72 mg | (17 %) | ||
| Magnesium | 179.41 mg | (60 %) | ||
| Iron | 3.91 mg | (26 %) | ||
| Iodine | 1.75 μg | (1 %) | ||
| Zinc | 2.52 mg | (32 %) | ||
| Saturated fatty acids | 24.56 g | |||
| Cholesterol | 14.38 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams almonds
- 100 grams Coconut
- 2 onions
- 2 garlic cloves
- 2 Tbsps Ghee
- ½ tsp cinnamon
- ½ tsp Cumin (ground)
- 1 pinch Cardamom (ground)
- 1 pinch ground paprika (sweet)
- 600 milliliters Chicken broth
- 200 milliliters Coconut milk
- 1 Tbsp Lime juice
- salt
- 1 Tbsp Shelled pistachio
Preparation steps
1.
Combine almonds with boiling water, drain, cool and press out of skins. Finely ground about 1 tablespoon of almonds, coarsely chop the rest. Dice coconut pulp. Peel onions and garlic and dice. Heat ghee in a pot and saute onions and garlic until translucent. Add cinnamon, cumin powder, cardamom and pepper, saute briefly and add broth. Add chopped almonds, diced coconut and coconut milk and simmer for about 20 minutes on low heat. Puree and add more broth to taste. Season with lime juice and salt. Finely ground pistachios. Sprinkle soup with ground almonds and pistachios and serve.
