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Polynesian Watercress Soup Recipe
|Curry powder||1⁄2 Teaspoon|
|Milk||3 Cup (48 tbs)|
|Shredded carrot||1 1⁄2 Cup (24 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Chopped watercress||3⁄4 Cup (12 tbs)|
|Papaya||1 , cut into cubes|
|Macadamia nuts||1 Tablespoon|
|Shredded coconut||1 Tablespoon|
Serving size: Complete recipe
Calories 1335 Calories from Fat 673
% Daily Value*
Total Fat 77 g118.3%
Saturated Fat 42.4 g212.2%
Trans Fat 0 g
Cholesterol 164.6 mg
Sodium 1922.4 mg80.1%
Total Carbohydrates 142 g47.5%
Dietary Fiber 19.3 g77.3%
Sugars 75 g
Protein 34 g68.7%
Vitamin A 910.4% Vitamin C 509.4%
Calcium 103% Iron 28.6%
*Based on a 2000 Calorie diet
Gradually stir in milk and cook, stirring constantly, till smooth and thickened.
Put carrots in boiling water in a small sauce pan; cook covered, about 3 minutes or until just tender.
Chop washed watercress using green part of stems as well as the leaves.
Add to carrots and cook about 1/2 minute longer.
Stir carrots and watercress into hot milk mixture; bring just to simmering point.