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Sopa de legumes com aletria ao caril

Sopa de legumes com aletria ao caril
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Informação Nutricional

Por porção de 780g

% Valor Diário com base numa dieta de 2000 kcal

Calorias 520 kcal
26% DV
Gordura total 15.0g
23% DV
Gorduras monoinsaturadas7.6g
Gorduras polinsaturadas4.3g
Gorduras saturadas2.1g
Hidratos de carbono totais 88.0g
29% DV
Fibra10.0g
Amido67.0g
Açúcares11.0g
Proteína 10.0g
20% DV
Proteína vegetal10.0g

Sobre

Uma sopa de legumes ao caril à base de caldo, preparada sobretudo com batata, cenoura, cebola e massa fina. É relativamente rica em hidratos de carbono, tem gordura moderada, fornece alguma fibra e pouco teor de proteína.

Ingredientes

Vitaminas e Minerais

Vitaminas

NutrienteQuantidadeVD%Meia-vida
Biotina (B7)9.0mcg30%
Colina42.0mg8%
Folato (B9)78.0mcg20%
Niacina (B3)3.8mg24%
Ácido pantoténico (B5)1.5mg30%
Riboflavina (B2)0.2mg18%
Tiamina (B1)0.4mg35%
Vitamina A920.0mcg102%
Vitamina B60.8mg46%
Vitamina C32.0mg36%
Vitamina E2.1mg14%
Vitamina K24.0mcg20%

Minerais

NutrienteQuantidadeVD%Meia-vida
Cálcio88.0mg9%
Cobre260.0mcg29%
Ferro3.4mg19%
Magnésio68.0mg16%
Fósforo210.0mg30%
Potássio1280.0mg27%
Selénio18.0mcg33%
Sódio1180.0mg51%
Zinco1.4mg13%

Sopa de Legumes com Aletria ao Caril

Uma sopa leve e reconfortante feita com batata, cenoura, cebola e massa aletria num caldo simples temperado com caril. É semelhante a uma sopa de legumes com massa e tempero de caril.

Ingredientes
  • Batata, 200 g

  • Cenoura, 120 g

  • Cebola, 100 g

  • Massa aletria, 60 g

  • Caldo de legumes, 250 ml

  • Óleo vegetal, 20 ml

  • Alho, 10 g

  • Gengibre, 10 g

  • Caril em pó, 10 g

  • Sal, 5 g

  • Pimenta-preta, 2 g


  • Peso total: 780 g

    Instruções
  • 1. Aqueça o óleo vegetal numa panela em lume médio.

  • 2. Junte a cebola, o alho e o gengibre. Cozinhe durante 2 a 3 minutos até libertarem aroma.

  • 3. Misture o caril em pó e cozinhe durante 30 segundos.

  • 4. Adicione a batata e a cenoura, depois verta o caldo de legumes.

  • 5. Deixe levantar fervura, depois reduza para lume brando e cozinhe durante 12 a 15 minutos até os legumes estarem tenros.

  • 6. Adicione a massa aletria e cozinhe durante 2 a 4 minutos até amolecer ligeiramente.

  • 7. Tempere com sal e pimenta-preta. Sirva quente.


  • Tempo de preparação: 10 minutos
    Tempo de cozedura: 20 minutos

    Dicas úteis
  • Corte a batata e a cenoura em pedaços pequenos e uniformes para cozinharem de forma homogénea.

  • Adicione a massa aletria perto do fim para evitar que fique demasiado mole.

  • Ajuste a quantidade de caril em pó a gosto, se preferir um sabor mais suave ou mais intenso.
  • VegetarianaSem laticíniosEquilibrada
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