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Lentil and Turnip Soup

Vegetarian Vegan Soup Evening Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 30 minutes
Energy: 220 kcal / serving

Instructions

  • 1.   Dissolve the bouillon in 50 cl of water, add the curry.
    Peel the zucchinis and cut them into cubes.
    Add the lentils and turnips to the bouillon.
    Cook for 30 minutes.
    Blend.
    Add a little water if necessary.
    Add the coconut milk.
    Cook for 5 minutes.

Notes & Suggestions

  • Average nutritional values per serving
    Energy 863.25 kJ / 206.29 kCal
    Fat 7.11 g of which saturated 5.26 g
    Carbohydrates 24.33 g of which sugars 0.84 g
    Fiber 5.79 g
    Protein 11.98 g
    Sodium 12.46 mg

Ingredients for servings

  • 100 g of turnip
  • 200 g of dry lentil
  • 10 cl of coconut milk
  • 1 bouillon cube
  • 1 teaspoon of curry powder
  • 2 croutons

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    220 kcal
    11 %
  • Fat
    5,7 g
    8 %
  • of which saturated
    4,41 g
    22 %
  • Carbohydrates
    27,87 g
    11 %
  • of which sugar
    2,25 g
    3 %
  • Protein
    13,7 g
    27 %
  • Fibers
    4,73 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.