Curried VegetableSoup

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* Exported from MasterCook *

 

Curried Vegetable Soup

 

Recipe By :

 

Serving Size : 0 Preparation Time :0:00

 

Categories : 101 Weekly 101Weekly

 

Nuked by Karen Jason & Jessica

 

Amount Measure Ingredient -- Preparation Method

 

-------- ------------ --------------------------------

 

2 teaspoons vegetable oil

 

1 large onion chopped

 

2 teaspoons ground coriander

 

1 teaspoon garam masala

 

1/2 teaspoon chilli powder

 

6 curry leaves

 

2 large carrots chopped

 

2 large potato chopped

 

100 g button mushrooms chopped

 

3 cups vegetable stock

 

1 can tomato puree -- (425 g )

 

2 tablespoons lemon juice

 

1/2 cup coconut milk

 

1/2 cup frozen peas

 

2 tablespoons chopped fresh coriander leaves

 

Combine oil and onion, in large microwave safe bowl; cook uncovered on HIGh

about 8 minutes or until onion is browned lightly, stirring 3 times during

cooking. Add ground spices, curry leaves, carrot, potato, mushrooms, stock, and

puree, cook uncovered on HIGH 15 minutes, stirring once during cooking. Add

juice, and milk; cook, uncovered on HIGH about 10 minutes, or until vegetables

are tender, stirring twice during cooking. Add peas cook, uncovered on HIGH 2

minutes. Just before serving, stir in fresh coriander leaves.

 

 

 

On the table in 40 minutes

 

Source:

 

" Source:

 

The Australian Womens Weekly

 

Make it Tonight Microwave Miniature Cookbook

 

Australian Issue "

 

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Per Serving (excluding unknown items): 685 Calories; 22g Fat (27.2% calories

from fat); 23g Protein; 107g Carbohydrate; 15g Dietary Fiber; 7mg Cholesterol;

5877mg Sodium. Exchanges: 5 1/2 Grain(Starch); 4 Vegetable; 0 Fruit; 5 Fat.

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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