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Ingredientes
- 30 gm butter
- 1 x onions, medium
- 2 x leeks
- 250 gm zucchini, medium
- 1 tsp garlic, crushed
- 1 stk celery
- 2 x potatoes, medium
- 1 tsp curry pwdr
- 1 lt chicken stock
- 1/4 c. cream salt, pepper
Direcciones
- Heat butter in a large pan, add in sliced onion and leeks, sliced zucchini, crushed garlic, minced celery and curry pwdr and cook gently for 5 min, stirring occasionally.
- Chop potatoes into large dice and add in to pan. Add in chicken stock, bring to the boil, reduce heat, cover and simmer gently for 30 min or possibly till vegetables are tender.
- Puree in blender or possibly food processor or possibly force through a sieve.
- Return soup to saucepan, season with salt and pepper, stir in cream and reheat till soup just boils.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 4 servings | |
| Calories 176 | |
| Calories from Fat 59 | 34% |
| Total Fat 6.7g | 8% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 488mg | 20% |
| Potassium 801mg | 23% |
| Total Carbs 24.54g | 7% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.65g | 2% |
| Protein 5.76g | 9% |
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