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咖喱蔬菜粉丝汤

咖喱蔬菜粉丝汤
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营养成分表

每份 780 克

% 每日参考值基于 2000 千卡饮食

卡路里 520 kcal
26% DV
总脂肪 15.0g
23% DV
单不饱和脂肪7.6g
多不饱和脂肪4.3g
饱和脂肪2.1g
总碳水化合物 88.0g
29% DV
膳食纤维10.0g
淀粉67.0g
糖11.0g
蛋白质 10.0g
20% DV
植物蛋白10.0g

关于

这道汤底型蔬菜咖喱炖汤主要用土豆、胡萝卜、洋葱和细粉丝制作。整体碳水含量较高，脂肪适中，能提供一定膳食纤维，但蛋白质较少。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素9.0mcg30%
胆碱42.0mg8%
叶酸78.0mcg20%
烟酸3.8mg24%
泛酸1.5mg30%
维生素B20.2mg18%
维生素B10.4mg35%
维生素A920.0mcg102%
维生素B60.8mg46%
维生素C32.0mg36%
维生素E2.1mg14%
维生素K24.0mcg20%

矿物质

营养素含量DV%半衰期
钙88.0mg9%
铜260.0mcg29%
铁3.4mg19%
镁68.0mg16%
磷210.0mg30%
钾1280.0mg27%
硒18.0mcg33%
钠1180.0mg51%
锌1.4mg13%

咖喱蔬菜粉丝汤

一款清淡暖胃的汤品，用土豆、胡萝卜、洋葱和粉丝搭配简单的咖喱调味汤底制成。它类似于加入咖喱调味的蔬菜面汤。

Ingredients
  • 土豆，200 g

  • 胡萝卜，120 g

  • 洋葱，100 g

  • 粉丝，60 g

  • 蔬菜高汤，250 ml

  • 植物油，20 ml

  • 大蒜，10 g

  • 姜，10 g

  • 咖喱粉，10 g

  • 盐，5 g

  • 黑胡椒，2 g


    • Total weight: 780 g

    Instructions
  • 1. 锅中倒入植物油，以中火加热。

  • 2. 加入洋葱、大蒜和姜。炒 2 至 3 分钟，至香味散出。

  • 3. 拌入咖喱粉，再炒 30 秒。

  • 4. 加入土豆和胡萝卜，然后倒入蔬菜高汤。

  • 5. 煮至沸腾后，转小火慢煮 12 至 15 分钟，直到蔬菜变软。

  • 6. 加入粉丝，再煮 2 至 4 分钟，至刚刚变软。

  • 7. 用盐和黑胡椒调味。趁热食用。


    • Prep time: 10 分钟
    Cook time: 20 分钟

    Helpful tips
  • 将土豆和胡萝卜切成小而均匀的块，这样受热更均匀。

  • 在最后再加入粉丝，以防煮得过软。

  • 如果你喜欢更清淡或更浓郁的风味，可按口味调整咖喱粉用量。
    • 素食无乳制品均衡饮食
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