Curry and Rice Soup Recipe

Summary

Servings6Cuisine
CourseMethod
DishMain Ingredient

Ingredients

 Onions1 Pound, chopped (About 450 Grams)
 Butter1 Ounce (About 25 Grams Or 2 Tablespoon)
 Oil2 Tablespoon (About 30 Milliliter)
 Curry powder7 Gram (About 1 Tablespoon)
 Desiccated coconut1 Ounce (About 25 Grams Or 2 Tablespoon)
 Flour1⁄2 Ounce (About 15 Grams Or 2 Tablespoon)
 Stock2 1⁄2 Pint (About 1.5 Liters Or 6 Cups)
 Celery stick1 , thinly sliced
 Long grain rice3 Ounce (About 75 Grams Or 3/8 Cup)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 238 Calories from Fat 121

% Daily Value*

Total Fat 14 g21.3%

Saturated Fat 6.3 g31.4%

Trans Fat 0 g

Cholesterol 12.2 mg

Sodium 389.5 mg16.2%

Total Carbohydrates 22 g7.4%

Dietary Fiber 2.6 g10.5%

Sugars 3.7 g

Protein 7 g14.2%

Vitamin A 3.5% Vitamin C 10.3%

Calcium 3.6% Iron 5.1%

*Based on a 2000 Calorie diet

Directions

1 Fry the onions in the butter and oil in a heavy saucepan, until soft.
Add the curry powder and coconut and cook for a further minute.
Add the flour and cook for 1 minute.
Pour in the stock and bring to the boil, stirring all the time.
2 Add the celery and rice and season with salt and pepper.
Boil gently for 35 minutes until the rice is tender, covered with a lid, and then serve. Tip: Another idea for a soup with rice is to use canned tomato soup and add cooked, rice, pimentos and diced tomatoes.
Or why not try a quick bisque? Just add a pinch of paprika, some cooked rice and prawns to canned tomato soup.
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