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Ingredientes
- 2 tbsp canola oil
- 1 tsp cumin seeds
- 1/4 cup onion, diced
- 1 crushed garlic clove
- 1/4 cup red pepper, chopped
- 1 cup tomato sauce
- 4 cups water
- 1/4 cup chopped basil
- 1 tsp lemon juice
- 1/2 tsp cayenne pepper
- 1/2 tsp curry powder
- salt and pepper to taste
- 1-1/2 cups milk
- 1/2 cup cream
- 2 tsp sugar
- In a pot, heat oil on medium and sauté onions and cumin seeds until onions are translucent.
- Add garlic, red peppers, and tomato sauce stirring continuously.
- Add water, basil, lemon juice, cayenne pepper, curry powder, salt and pepper, and bring to a boil.
- Reduce to medium and cook, covered for 30 minutes, or until vegetables are tender.
- Transfer mixture to a blender.
- Add milk and puree the mixture.
- Return soup to the pot and stir in cream and sugar.
- Phase 2
- 2 tbsp canola oil
- 1/4 cup tomato sauce
- 1/4 cup water
- 1 bay leaf
- 1 potato, peeled and diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1/4 cup eggplant, peeled and diced
- 1/4 cup green peas
- salt and pepper to taste
View Full Recipe at The Haggis and The Herring
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3405g | |
| Calories 1452 | |
| Calories from Fat 836 | 58% |
| Total Fat 94.62g | 118% |
| Saturated Fat 26.11g | 104% |
| Trans Fat 0.22g | |
| Cholesterol 123mg | 41% |
| Sodium 2432mg | 101% |
| Potassium 3175mg | 91% |
| Total Carbs 124.41g | 33% |
| Dietary Fiber 16.0g | 53% |
| Sugars 58.7g | 39% |
| Protein 38.09g | 61% |
