|
|
 |
Curried Crab, Carrot and Swede Soup
|
|
| |
|
PREP TIME: |
15
mins |
| COOKING TIME:
|
25
mins |
| SERVINGS:
|
4-6 |
| |
|
Nutritional
Information:
Low in fat. Excellent source of vitamin C. Good source of zinc, folate, vitamin A, calcium and niacin. Source of magnesium, iron, riboflavin and thiamin. Food groups: Meat, Dairy, Vegetables. Per serve (when serves 4): 826 kJ (197 cals) 17g protein 2g fat (99% fat free) 29g carbohydrate
|
| |
|
|
Ingredients:
1 medium swede, peeled and chopped
2 leek, sliced and washed
1 brown onion, peeled and chopped
2 large potatoes, peeled and chopped
2 medium carrots, peeled and chopped
3 cups vegetable or chicken stock
1 cup evaporated light milk
pepper, to taste
1/4 cup chopped basil
2 shallots, finely chopped
150g crab meat
2 tsp curry powder
2 tsp turmeric
1 small chilli, seeded and finely chopped (optional)
|
|
|
Instructions:
Place the swede, leek, onion, potato, carrots stock, curry powder, turmeric and chilli in a large saucepan and bring to the boil.
Reduce heat and simmer, uncovered until the vegetables are soft. Remove from heat and puree the mixture, in batches, in a blender or food processor until smooth. Return the pureed soup to the pan, add the evaporated milk, pepper, and basil and heat through.
Spoon the soup into serving dishes, top with crab and sprinkle with shallots. Serve immediately with crusty bread rolls.
|
| |
|
| |
|
|
| |
|
|
| |
|
