Curried Vegetable Vermicelli Soup
Nutrition Facts
Per 780g serving
% Daily Value based on a 2000 kcal diet
Calories
520 kcal
26% DV
Total Fat
15.0g
23% DV
Monounsaturated Fat7.6g
Polyunsaturated Fat4.3g
Saturated Fat2.1g
Total Carbohydrate
88.0g
29% DV
Fiber10.0g
Starch67.0g
Sugars11.0g
Protein
10.0g
20% DV
Plant Protein10.0g
About
A broth-based vegetable curry stew primarily made from potatoes, carrots, onions, and thin noodles. It is relatively high in carbohydrates, moderate in fat, and provides modest fiber with limited protein.
Ingredients
Vitamins & Minerals
Vitamins
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Choline | 42.0mg | 8% | |
| Vitamin A | 920.0mcg | 102% | |
| Vitamin B1 | 0.4mg | 35% | |
| Vitamin B2 | 0.2mg | 18% | |
| Vitamin B3 | 3.8mg | 24% | |
| Vitamin B5 | 1.5mg | 30% | |
| Vitamin B6 | 0.8mg | 46% | |
| Vitamin B7 | 9.0mcg | 30% | |
| Vitamin B9 | 78.0mcg | 20% | |
| Vitamin C | 32.0mg | 36% | |
| Vitamin E | 2.1mg | 14% | |
| Vitamin K | 24.0mcg | 20% |
Minerals
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Calcium | 88.0mg | 9% | |
| Copper | 260.0mcg | 29% | |
| Iron | 3.4mg | 19% | |
| Magnesium | 68.0mg | 16% | |
| Phosphorus | 210.0mg | 30% | |
| Potassium | 1280.0mg | 27% | |
| Selenium | 18.0mcg | 33% | |
| Sodium | 1180.0mg | 51% | |
| Zinc | 1.4mg | 13% |
Curried Vegetable Vermicelli Soup
A light, comforting soup made with potatoes, carrots, onion, and vermicelli noodles in a simple curry-spiced broth. It is similar to a vegetable noodle soup with curry seasoning.
Ingredients
Potato, 200 g
Carrot, 120 g
Onion, 100 g
Vermicelli noodles, 60 g
Vegetable broth, 250 ml
Vegetable oil, 20 ml
Garlic, 10 g
Ginger, 10 g
Curry powder, 10 g
Salt, 5 g
Black pepper, 2 g
Total weight: 780 g
Instructions
1. Heat the vegetable oil in a pot over medium heat.
2. Add the onion, garlic, and ginger. Cook for 2 to 3 minutes until fragrant.
3. Stir in the curry powder and cook for 30 seconds.
4. Add the potato and carrot, then pour in the vegetable broth.
5. Bring to a boil, then reduce to a simmer and cook for 12 to 15 minutes until the vegetables are tender.
6. Add the vermicelli noodles and cook for 2 to 4 minutes until just softened.
7. Season with salt and black pepper. Serve hot.
Prep time: 10 minutes
Cook time: 20 minutes
Helpful tips
Cut the potato and carrot into small, even pieces so they cook evenly.
Add the vermicelli near the end to prevent it from becoming too soft.
Adjust the curry powder to taste if you prefer a milder or stronger flavor.
Ingredients
Total weight: 780 g
Instructions
Prep time: 10 minutes
Cook time: 20 minutes
Helpful tips
VegetarianDairy-freeBalanced
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