Curried Butternut Cream Soup

Curried Butternut Cream Soup

4.4 12 évaluations

Prép. 20min

Total 35min

4 portions

Ingrédients

carrots cut in pieces (2 cm)
150 g
leeks cut in pieces (2 cm)
250 g
curry powder
1 Tbsp
olive oil
50 g
butternut squash peeled and deseeded, cut in chunks (3-4 cm)
600 g
water
500 - 600 g
500 - 600 g liquid vegetable stock
salt
1 tsp
ground black pepper
1 pinch
single cream
100 g
croutons for garnishing

fresh chives, finely chopped, for garnishing

Niveau

facile

Infos nut. par 1 portion

Protides 5 g

Calories 1152.7 kJ / 275.8 kcal

Lipides 18.9 g

Fibre 6.2 g

Glucides 21.4 g

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Également présenté dans

Community Stars Showcase Vol. 2 12 Recettes
Royaume-Uni et Irlande

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