South-east Asian Fruity Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
421
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 421 kcal | (20 %) | ||
| Protein | 5.86 g | (6 %) | ||
| Fat | 34.27 g | (30 %) | ||
| Carbohydrates | 29.13 g | (19 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.72 g | (9 %) |
more nutritional values
| Vitamin A | 54.45 mg | (6,806 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.08 mg | (17 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 2.17 mg | (18 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 54.46 μg | (18 %) | ||
| Pantothenic acid | 0.43 mg | (7 %) | ||
| Biotin | 2.85 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42.97 mg | (45 %) | ||
| Potassium | 625.13 mg | (16 %) | ||
| Calcium | 52.24 mg | (5 %) | ||
| Magnesium | 63.82 mg | (21 %) | ||
| Iron | 2.53 mg | (17 %) | ||
| Iodine | 5.47 μg | (3 %) | ||
| Zinc | 0.97 mg | (12 %) | ||
| Saturated fatty acids | 22.94 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 ½ cups
- 1 ⅔ cups
Coconut milk (tinned, unsweetened)
- 2
- 1
red chile pepper
- 6 teaspoons
- 3 tablespoons
- 2 bunches
- 3 cloves
- 1 teaspoon
- ½ teaspoon
-
freshly ground peppers
Preparation steps
1.
Wash and trim the spring onions and cut the white and light green parts into rings. Peel and slice the garlic. Peel and slice the bananas. Wash, halve and deseed the chilli and cut into thin strips.
2.
Heat the groundnut oil in a pan and sweat the spring onions and garlic for about 1 minute. Add the vegetable stock and coconut milk and season with the soy sauce, sugar, salt and pepper.
3.
Simmer the soup for about 5 minutes. Add half the banana slices and chilli and bring to the boil. Remove from the heat and puree. Add the rest of the banana slices and chilli and simmer for a further 3 minutes. Serve immediately.
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