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South-east Asian Fruity Soup

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South-east Asian Fruity Soup
421
calories
Calories
0
Print
easy
Difficulty
20 min.
Preparation
ready in 30 min.
Ready in
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie421 kcal(20 %)
Protein5.86 g(6 %)
Fat34.27 g(30 %)
Carbohydrates29.13 g(19 %)
Sugar added1.05 g(4 %)
Roughage2.72 g(9 %)
Vitamin A54.45 mg(6,806 %)
Vitamin D0 μg(0 %)
Vitamin E2.08 mg(17 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.09 mg(8 %)
Niacin2.17 mg(18 %)
Vitamin B₆0.33 mg(28 %)
Folate54.46 μg(18 %)
Pantothenic acid0.43 mg(7 %)
Biotin2.85 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C42.97 mg(45 %)
Potassium625.13 mg(16 %)
Calcium52.24 mg(5 %)
Magnesium63.82 mg(21 %)
Iron2.53 mg(17 %)
Iodine5.47 μg(3 %)
Zinc0.97 mg(14 %)
Saturated fatty acids22.94 g
Cholesterol0 mg
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

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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