GREEN CURRY VEGETABLES

Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

Great side dish encompassing carrots, sweet potatoes, onion, cauliflower, broccoli simmered in Campbell's Reserve Thai Green Curry sauce.

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Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 366
% Daily Value
Total Fat 20.9g
32%
Saturated Fat 3.4g
17%
Cholesterol 22mg
7%
Sodium 918mg
38%
Total Carbohydrate 38.9g
13%
Dietary Fiber 4.3g
17%
Protein 8g
16%
Vitamin A 317%
Vitamin C 120%
Calcium 7%
Iron 6%
Total Time

20 min.

Serving & Size

1 CUP

Yields

Great side dish encompassing carrots, sweet potatoes, onion, cauliflower, broccoli simmered in Campbell's Reserve Thai Green Curry sauce.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 366
% Daily Value
Total Fat 20.9g
32%
Saturated Fat 3.4g
17%
Cholesterol 22mg
7%
Sodium 918mg
38%
Total Carbohydrate 38.9g
13%
Dietary Fiber 4.3g
17%
Protein 8g
16%
Vitamin A 317%
Vitamin C 120%
Calcium 7%
Iron 6%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

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Weight Measure
Campbell's® Reserve ® Thai Green Curry Sauce 6 lb.
1. In large skillet, bring Campbell's® Reserve ® Thai Green Curry Sauce to a simmer.
Weight Measure
carrot, sliced into coins 2 lb. 7 1/2  cups
sweet potato, peeled, cubed 2 lb. 6 3/4  cups
2. Add carrots and sweet potatoes. Simmer 5 minutes, covered on low heat.
Weight Measure
yellow onion, cut into wedges 1 lb.
cauliflower, florets 2 lb. cups
broccoli, florets 2 lb. 5 3/4  cups
tomato, seeded, cut into wedges 1 lb.
3. Add the remaining vegetables. Cook until tender – about 10 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
Weight Measure
cilantro, whole bunch(es), chopped 1 oz. ea.
4. To Serve: Using a #4 scoop, portion 1 cup into soup bowl. Garnish with the chopped cilantro. Serve immediately.
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