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Coconut & Squash Soup

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How To Make Coconut Squash Soup Recipe

Serves: 10

Nutritional Information

Nutrition
Typical values as prepared Per 100g Per Portion
Energy kJ2581,153
Energy kcal62276
Fat2.5g11.1g
  - of which saturates2.1g9.5g
  - monosaturates0.3g1.1g
  - polyunsaturates0.1g0.5g
Carbohydrates8.6g38.6g
  - of which sugars3.8g17g
Fibre1.5g6.7g
Protein1.2g5.4g
Salt0.1g0.5g

Allergens

Cereals Containing Gluten
Sulphites / Sulphur Dioxide

Ingredients

  • 500g Onions
  • 500g Celery (weight)
  • 15ml Olive Oil
  • 2g Butternut Squash
  • 500g Sweet Potato
  • 650ml Coconut Milk
  • 2g Black Pepper
  • 50g Ginger
  • 10g garlic (weight)
  • 150g Thai Red curry paste
  • 50g Marigold Bouillon
  • 20g Fresh Coriander
  • 2ea Spelt Melba Toasts

Cooking Instructions

1. Peel and cut sweet potato and squash into chunks 2. Slice onion and celery, chop ginger and garlic 3. Fry in olive oil until softened 4. Add coconut milk, curry paste, marigold, sweet potato and squash, add enough water to cover veg. 5. Simmer until veg are tender and then blend. 6. Add more water if needed 7. Season with black pepper 8. Stir in chopped coriander 9. add 2 melba toasts per person in a bag


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