Vegan Butternut Mulligatawny Soup

Vegan Butternut Mulligatawny Soup

recipe by

470
calories
18
ingredients
9
servings
3.716

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Ingredients

3 onion medium, roughly chopped
2 stalks celery roughly chopped
1 carrots large, peeled and roughly chopped
1 butternut squash medium, peeled, seeds removed and chopped
8 cups water or vegetable stock
4 cloves garlic
1 in ginger piece of, grated
1 tbsp cumin
1 tbsp coriander
2 tsps tumeric
1 tsp cinnamon
3 cups brown rice cooked
1 can coconut milk I used full fat
2 tsps salt plus more to taste
1 lemon plus more to serve

Nutrition Facts

470
calories
13
g fat
6
g sugar
Amount Per Serving (recipe is 9 servings)
Calories 470
Calories From Fat 120
% Daily Value*
Total Fat 13g
20%
Saturated Fat 10g
50%
Trans Fat g
Cholesterol 0mg
0%
Sodium 550mg
23%
Potassium 870mg
25%
Total Carbohydrates 80g
27%
Dietary Fiber 13g
52%
Sugars 6g
Protein 13g
26%
Vitamin A
130%
Vitamin C
45%
Calcium
10%
Iron
25%

Weight Watchers Points

PointsPlus: 12
SmartPoints: 16