Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Beef | 100g cooked | 250 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Soup | 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
- beef soup bones
- 2 carrots quartered
- 2 stalks celery quartered
- 1/2 small onion quartered
- 2 or 3 sprigs parsley
- corn flour as needed
- 1 tsp. curry powder 1 small can coconut milk
Directions
Boil the soup bones 30 minutes in 6 cups of water. Add carrots, celery, onion and parsley and cook another 30 minutes at medium heat.
Thicken with corn flour and strain. You may wish to cool and remove any fat. Mix curry powder with a small amount of cold water. Bring soup back to a boil.
Remove from heat and add coconut milk and curry. Do not let soup boil after adding milk or it will curdle.
Category:Guamanian Recipes
Category:Guamanian Soups