Photo: Cala
Estimated Nutrition (whole recipe, rough)
557
Calories
15g
Protein
37g
Fat
48g
Carbs
Counts 10 of 12 ingredients — the other 2 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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Pumpkin | not in our table | 0 |
| Fenugreek | 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
- 1½ lb Calabaza squash, diced
- 1 green bell pepper, chopped
- 1 garlic clove
- 4 scallions, minced
- 1 Tbsp dried thyme
- 1 tsp allspice
- 1 tsp cumin
- 1 tsp fenugreek
- 1 large ripe tomato, chopped
- ¼ cup coconut milk
- ¾ cup low-fat milk (1%)
Directions
1
1.Simmer all the ingredients except the milks in 5 cups of water for 1 hour. Strain the liquid into a bowl and allow the solids to cool. Puree the cooled solids.
2
2.Return the puree to the soup pot along with the stained liquid and add the milks. Simmer, uncovered, until the mixture is thickened to your desired consistency.
Recipe sourced from
fandom