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South-east Asian Fruity Soup

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South-east Asian Fruity Soup
421
calories
Calories
0
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easy
Difficulty
20 min.
Preparation
 • Ready in 30 min.
Ready in
Nutritions
Fat34.27 g
Saturated Fat Acids22.94 g
Protein5.86 g
Roughage2.72 g
Sugar added1.05 g
Calorie421
1 serving contains
Calories421
Protein/g5.86
Fat/g34.27
Saturated fatty acids/g22.94
Carbohydrates/g29.13
Added sugar/g1.05
Roughage/g2.72
Cholesterol/mg0
Vitamin A/mg54.45
Vitamin D/μg0
Vitamin E/mg2.08
Vitamin B₁/mg0.08
Vitamin B₂/mg0.09
Niacin/mg2.17
Vitamin B₆/mg0.33
Folate/μg54.46
Pantothenic acid/mg0.43
Biotin/μg2.85
Vitamin B₁₂/μg0
Vitamin C/mg42.97
Potassium/mg625.13
Calcium/mg52.24
Magnesium/mg63.82
Iron/mg2.53
Iodine/μg5.47
Zinc/mg0.97

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
3 ½ cups
1 ⅔ cups
Coconut milk (tinned, unsweetened)
2
1
6 teaspoons
3 tablespoons
2 bunches
3 cloves
1 teaspoon
½ teaspoon
freshly ground peppers
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Preparation steps

Step 1/3
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.
Step 2/3
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.
Step 3/3
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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