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Curried Potato Soup Recipe
|Butter||45 Milliliter (3 Tablespoons)|
|Onions||3 , sliced|
|Potatoes||6 Medium, peeled and sliced|
|Chicken stock cubes||2|
|Tamarind sauce||15 Milliliter (1 Tablespoon)|
|Water||500 Milliliter (2 Cups)|
|Parsley sprigs||6 , set inside ice cubes|
Serving size: Complete recipe
Calories 1324 Calories from Fat 339
% Daily Value*
Total Fat 39 g59.5%
Saturated Fat 23.6 g117.8%
Trans Fat 0 g
Cholesterol 96.8 mg
Sodium 2015.1 mg84%
Total Carbohydrates 237 g79%
Dietary Fiber 30.1 g120.2%
Sugars 30.1 g
Protein 26 g52.2%
Vitamin A 35% Vitamin C 407.2%
Calcium 24% Iron 52.3%
*Based on a 2000 Calorie diet
1 In a pan, melt butter.
2 Add onions and gently fry till transparent.
3 Add potatoes, curry powder, crumbled stock cubes, tamarind sauce and cover with water.
4 Bring to a boil and simmer for 30 minutes.
5 Blend or push through a sieve.
6 Chill thoroughly before serving.
7 Serve chilled in individual soup bowls with the ice cubes floated on top.