Ingredients
- 650g brown onion, diced
- 3 teaspoons curry powder
- 250g lupin flakes
- 1.5litres reduced salt chicken stock
- 1.5kg butternut pumpkin, peeled and roughly chopped
- 650g sweet potato, peeled and roughly chopped
- 300g potato, peeled and roughly chopped
- ½ cup reduced fat milk
- 1 tablespoon reduced fat cheese, grated
- Light sour cream to serve
Method
- Saute onions, curry powder and lupin flakes on a low heat, stirring constantly to toast the lupin flakes. Take caution not to burn (the lupin flakes may stick slightly if the pan is too hot)
- Add the chicken stock and remaining vegetables. Bring to the boil and simmer until vegetables and lupin flakes have softened enough to blend
- Blend until very smooth adding the milk and grated cheese to desired consistency
- Serve with a dollop of sour cream and croutons if desired.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 456kJ | 186kJ |
Protin | 7g | 2.9g |
Total fat | 1.3g | 0.5g |
Saturated fat | 0.3g | 0.1g |
Carbohydrate | 12g | 5g |
Sugars | 6.7g | 2.7g |
Dietary Fibre | 7g | 2.9g |
Sodium | 209mg | 85mg |