Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large onion
- 4 whole cloves
- 6 cups vegetable broth
- 2 pounds butternut squash, cubed
- 4 stalks celery, chopped
- 2 cans diced tomatoes
- 2 tbsp cilantro, finely chopped
- 1/4 tsp turmeric
- 1/4 cup capellini, broken
- 1 cup milk
- salt & pepper to taste
- 1 large lemon wedged
Directions
1) Stud onions with cloves. In soup pot, combine broth, squash, celery, tomatoes, cilantro and turmeric. Cover and bring to a boil. Reduce heat to medium and cook until the vegetable are tender about 30 minutes.
2) Discard onion and cloves. In a blender, puree the soup. Return soup to pot and add pasta. Simmer for 8 minutes.
3) Thin with milk and heat through. Season with salt and pepper.
4) Serve with lemon wedges.
Category:Algerian Recipes
Category:Algerian Soups