Photo: Cala
Estimated Nutrition (whole recipe, rough)
377
Calories
8g
Protein
14g
Fat
59g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Coriander | 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
- 50g (2oz) onion
- 50g (2oz) celery
- 50g.(2oz) potato
- 400g (14oz) carrots
- 2tsp Olive Oil
- ½ tsp Red Chilli Paste
- 1 tsp Tomato Puree
- 1 ltr (¾pt) Vegetable Stock
- 84g. (3oz) chopped fresh coriander
Directions
1
Chop the vegetables heat the oil in a large sauepan and add the onion and chilli pastecook for 2 mins.
2
Then add the vegetables.
3
Stir in the tomato puree and pour the stock into the mixture boil, then simmer for 45mins.
4
Skim off froth blend for 20 seconds, leaving it a little chunky.
5
Boil again add coriander serve.
6
Category:Maltese Recipes
7
Category:Maltese Soups
Recipe sourced from
fandom