Directions:
- Combine onions, zucchini, potatoes and curry paste in a soup pot. Pour over chicken stock and bring to boil. Reduce heat and simmer for 10 to 15 minutes or until vegetables are tender. Stir in yogurt and mint.
- Purée with a hand blender or in a food processor. Return to pot, taste for seasoning, adding salt and pepper as needed.
- Reheat to a simmer but do not boil, as yogurt would curdle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171 Kcal (716 kJ) | ||
| Calories from fat | 51.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 9% | |
|---|---|---|---|
| Cholesterol | 11.18mg | 4% | |
| Sodium | 387.45mg | 16% | |
| Potassium | 559.85mg | 12% | |
| Total Carbs | 21.55g | 7% | |
| Sugars | 8.29g | 33% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 9.56g | 19% | |
| Vitamin C | 17.5mg | 29% | |
| Iron | 24.8mg | 138% | |
| Calcium | 70.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 48.44 Kcal (203 kJ) | ||
| Calories from fat | 14.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 9% | |
|---|---|---|---|
| Cholesterol | 3.17mg | 4% | |
| Sodium | 109.74mg | 16% | |
| Potassium | 158.58mg | 12% | |
| Total Carbs | 6.1g | 7% | |
| Sugars | 2.35g | 33% | |
| Dietary Fiber | 0.43g | 6% | |
| Protein | 2.71g | 19% | |
| Vitamin C | 5mg | 29% | |
| Iron | 7mg | 138% | |
| Calcium | 20mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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