Rub Noodle Potato Soup Food
SWEET POTATO NOODLE SOUP
This curry-spiced sweet potato and butternut squash soup with creamy coconut milk uses convenient supermarket ingredients to create a satisfying supper
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 4
Steps:
- Toss the veg with 2 tbsp sunflower oil and 2 tbsp curry powder in a roasting tin. Cook at 200C/180C fan/gas 6 for 30 mins. Blend the veg with the coconut milk and 100ml water until smooth, then season. Cook the noodles in boiling water for 2 mins. Drain, chop and toss with 1 tbsp curry powder. Heat 2cm of oil in a frying pan until hot. Fry the noodles for 1 1/2 mins until crunchy. Drain and season with salt. Heat the soup and serve topped with noodles.
Nutrition Facts : Calories 683 calories, Fat 43 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
RUB NOODLE POTATO SOUP
Serve with cottage cheese so diner can place a dollop of it in their soup.
Provided by Karen Marshall
Categories Vegetable Soup
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes, onion, water, celery salt, salt, and pepper in Dutch oven and bring to boil. Reduce heat and let simmer till potatoes are fork tender.
- Meanwhile, mix rub noodles. Place flour in small bowl, break egg over flour, and mix with fingertips, rubbing mixture together until all flour is absorbed and small lumps form.
- Drop the dough mixture slowly into boiling potatoes, stirring constantly, and reduce heat. Let simmer 20 minutes, stirring frequently. Add additional salt and pepper to taste.
Nutrition Facts : Calories 205 calories, Carbohydrate 42.6 g, Cholesterol 31 mg, Fat 1.2 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 0.3 g, Sodium 470.8 mg, Sugar 2 g
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