WHAT YOU'LL NEED
- 3 tablespoons olive oil
- 1 large onion chopped
- 2 garlic cloves chopped
- 1 thumb-sized piece fresh ginger peeled and chopped
- 6 medium parsnips peeled and chopped into small chunks
- 400 ml tinned reduced-fat coconut milk
- 1 litre boiling water
- 1/4 teaspoon ground black pepper
- 1 Knorr Vegetable Stock Pot
- 1 tablespoon garam masala
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
383kcal
Energy (kJ)
1602kJ
Protein (g)
4.7g
Carbohydrate incl. fibre (g)
45.4g
Carbohydrate excl. fibre (g)
34.1g
Sugar (g)
13.2g
Fibre (g)
11.3g
Fat (g)
21.7g
Saturated fat (g)
10.9g
Unsaturated fat (g)
9.2g
Monounsaturated fat (g)
7.7g
Polyunsaturated fat (g)
1.2g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
464mg
Salt (g)
1.16g
Vitamin A (IU)
2IU
Vitamin C (mg)
38.3mg
Calcium (mg)
97mg
Iron (mg)
2.36mg
Potassium (mg)
976mg
Total
1531kcal
6410kJ
18.8g
181.6g
136.5g
52.6g
45.1g
86.9g
43.5g
36.7g
30.9g
4.9g
0.0g
0mg
1857mg
4.63g
6IU
153.4mg
386mg
9.44mg
3903mg
Vegetable Stock Pot
Vegetable dishes need not be bland. Melt in a vegetable Stock Pot to your dish and enjoy the full hearty flavours of a good home cooked meal. View details