Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Brandy | 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
- 25 ml (1 fl oz) sunflower oil
- 15 g (½ oz) butter
- 1 large onion, chopped
- 450 g (1 lb) butternut squash, peeled and cubed
- 200 g (7 oz) peeled and cubed potato
- 2 medium eating apples, peeled and cubed
- ½ teaspoon ground turmeric
- 1 teaspoon curry powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 750 ml (1¼ pints) chicken stock
- ½ teaspoon salt
- 1 bay leaf
- small pinch of sugar
- 100 ml (4 fl oz) milk
- 25 ml (1 fl oz) brandy
Directions
whipped or soured cream
a little paprika or 1 tablespoon chopped fresh chives
Heat the oil and butter in a large pan, add the onion and sauté until golden. Add the squash, potato, apples and spices and toss together over a low heat for about 2 minutes, until the fruit and vegetables are coated and the aromas of the spices are released. Add the stock, salt, bay leaf and sugar, bring to the boil, cover and simmer gently for about 25 minutes until the vegetables are soft.
Cool until lukewarm, then remove the bay leaf. Puree the soup in a blender until absolutely smooth. Reheat gently in a clean pan, adding just enough ,ilk to give a medium-thick consistency. Add the brandy and heat through without boiling. Ladle the soup into warmed bowls, top each one with a little cream and dust with paprika or sprinkle with chopped chives.
Category:Angolan Recipes
Category:Angolan Salads