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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1710g) Recipe makes 4 servings |
||
| Calories 459 | ||
| Calories from Fat 159 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.7g | 27% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 9.3g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1804mg | 75% | |
| Potassium 1623mg | 46% | |
| Total Carbohydrate 62.7g | 20% | |
| Dietary Fiber 10.2g | 40% | |
| Sugars 19.4g | ||
| Protein 18.6g | 37% | |
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SERVES 4 -6
Ingredients
- 16 cups water
- 6 cups chicken broth or vegetable broth
- 2 potatoes, peeled &, sliced
- 2 carrots, peeled & sliced
- 2 stalks celery, with tops
- 1/2 eggplant, peeled & diced
- 1 medium onion, chopped
- 1 cup frozen corn
- 2/3 cup roasted red pepper, diced
- 1/2 cup tomato sauce
- 1/2 cup shelled pistachios
- 1/2 cup roasted cashews
- 1/2 cup chopped Italian parsley
- 1/4 cup lemon juice
- 3 tablespoons sugar
- 1/2 teaspoon curry powder
- 1/2 teaspoon pepper
- 1/4 teaspoon thyme
- 1 bay leaf
- 1 dash marjoram
- 1 dash nutmeg
Directions
1
Combine all ingredients in a very large pot.2
Bring to a boil, then reduce heat and simmer, uncovered, for 4-5 hours or until soup has reduced by more than half.3
Stir occasionally for the first few hours, but stir often in the last hour to prevent the mixture from sticking to the bottom of the pot.4
The edges of the potatoes should become more rounded, and the nuts will soften.
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- Course > Main Dish > One-Dish Meal
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- Preparation > Time to Make
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- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: SmallTownChef
On Jun 6, 2009
Absolutely Delicious!! I didn't use pistachios because I didn't have any on hand. And I used half the amount of water (My pot was way too small) It's a hearty flavourful soup! It's definitely won a spot in my "keepers" cookbook!
From: xmakara
On May 30, 2009
I have made this twice now and the first time round I used a tablespoon of hot vencat curry powder instead of the half teaspoon. I loved it but others found it a little too spicy so for the next time I used just a teaspoon of the same curry. It is delicious. Thank you for sharing
From: megy
On May 18, 2004
very delish/ boyfriends begs me to make it. i made it with veg broth instead to make it veggi
From: Gridexplorer
On May 2, 2007
The soup is clearly great. I’m writing to suggest adding about 1/3 Cup of finely grated parmesan to provide an excellent hearty nuttiness to this soup that really completes it. And to save cash, just save your old parmesan rinds in the freezer and use a couple of them dropped in the pot for an hour, once softened grate any good soft cheese back into the pot and you’ll have the same flavor and use up stuff you might otherwise throw away..
ideas from Recipezaar
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