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    You are in: Home / Recipes / Curried Winter Vegetable Soup Recipe
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    Curried Winter Vegetable Soup

    Average Rating:

    2 Total Reviews

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    • on August 16, 2012

      We all really enjoyed this. I had all the ingredients on hand bar fire roasted tomatoes and I had no idea what they were so left them out. My spinach was straight from the garden. I put all the vegies into the food processor to get tiny diced pieces and that saved a lot of time. It also meant that the eggplant could not be identified by fussy eaters !! This recipe makes a generous amount of soup and I will freeze the leftovers for another winter night. Made for ZWT8

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    • on March 10, 2007

      I actually tagged this in a game to make for my other half, more than for myself! It surprised me, in that it tasted quite good [an interesting combination of flavors, I think], & I've even promised myself that I'd make it again!

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    Nutritional Facts for Curried Winter Vegetable Soup

    Serving Size: 1 (955 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 459.4
    Calories from Fat 118
    Total Fat 13.1 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 713.5 mg
    Total Carbohydrate 77.8 g
    Dietary Fiber 23.2 g
    Sugars 18.1 g
    Protein 16.6 g

    The following items or measurements are not included:

    vegetable stock

    vegetable stock

    mild curry paste

    mango chutney

    pita chips


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