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Soupe de vermicelles aux légumes et au curry

Soupe de vermicelles aux légumes et au curry
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Informations nutritionnelles

Par portion de 780 g

% Valeur quotidienne basée sur un régime de 2000 kcal

Calories 520 kcal
26% DV
Lipides totaux 15.0g
23% DV
Acides gras mono-insaturés7.6g
Acides gras polyinsaturés4.3g
Acides gras saturés2.1g
Glucides totaux 88.0g
29% DV
Fibres10.0g
Amidon67.0g
Sucres11.0g
Protéines 10.0g
20% DV
Protéines végétales10.0g

À propos

Cette soupe-repas au curry à base de bouillon associe pommes de terre, carottes, oignons et vermicelles fins. Riche en glucides, modérée en matières grasses, elle apporte un peu de fibres mais reste peu protéinée.

Ingrédients

Vitamines & minéraux

Vitamines

NutrimentQuantitéVQ%Demi-vie
Biotine (B7)9.0mcg30%
Choline42.0mg8%
Folates (B9)78.0mcg20%
Niacine (B3)3.8mg24%
Acide pantothénique (B5)1.5mg30%
Riboflavine (B2)0.2mg18%
Thiamine (B1)0.4mg35%
Vitamine A920.0mcg102%
Vitamine B60.8mg46%
Vitamine C32.0mg36%
Vitamine E2.1mg14%
Vitamine K24.0mcg20%

Minéraux

NutrimentQuantitéVQ%Demi-vie
Calcium88.0mg9%
Cuivre260.0mcg29%
Fer3.4mg19%
Magnésium68.0mg16%
Phosphore210.0mg30%
Potassium1280.0mg27%
Sélénium18.0mcg33%
Sodium1180.0mg51%
Zinc1.4mg13%

Soupe de vermicelles aux légumes et au curry

Une soupe légère et réconfortante à base de pommes de terre, de carottes, d’oignon et de vermicelles dans un bouillon simplement parfumé au curry. Elle ressemble à une soupe de légumes aux nouilles assaisonnée au curry.

Ingrédients
  • Pomme de terre, 200 g

  • Carotte, 120 g

  • Oignon, 100 g

  • Vermicelles, 60 g

  • Bouillon de légumes, 250 ml

  • Huile végétale, 20 ml

  • Ail, 10 g

  • Gingembre, 10 g

  • Curry en poudre, 10 g

  • Sel, 5 g

  • Poivre noir, 2 g


  • Poids total : 780 g

    Instructions
  • 1. Faites chauffer l’huile végétale dans une casserole à feu moyen.

  • 2. Ajoutez l’oignon, l’ail et le gingembre. Faites cuire 2 à 3 minutes jusqu’à ce que le mélange soit parfumé.

  • 3. Incorporez le curry en poudre et faites cuire pendant 30 secondes.

  • 4. Ajoutez la pomme de terre et la carotte, puis versez le bouillon de légumes.

  • 5. Portez à ébullition, puis baissez le feu et laissez mijoter 12 à 15 minutes, jusqu’à ce que les légumes soient tendres.

  • 6. Ajoutez les vermicelles et faites cuire 2 à 4 minutes, jusqu’à ce qu’ils soient juste tendres.

  • 7. Assaisonnez avec le sel et le poivre noir. Servez chaud.


  • Temps de préparation : 10 minutes
    Temps de cuisson : 20 minutes

    Conseils utiles
  • Coupez la pomme de terre et la carotte en petits morceaux réguliers afin qu’elles cuisent uniformément.

  • Ajoutez les vermicelles vers la fin pour éviter qu’ils ne deviennent trop mous.

  • Ajustez la quantité de curry en poudre selon votre goût si vous préférez une saveur plus douce ou plus prononcée.
  • VégétarienSans produits laitiersÉquilibré
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