Great side dish encompassing carrots, sweet potatoes, onion, cauliflower, broccoli simmered in Campbell's Reserve Thai Green Curry sauce.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|carrot||2 lb.||7 1/2 cups|
|sweet potato||2 lb.||6 3/4 cups|
|yellow onion||1 lb.|
|cauliflower||2 lb.||6 cups|
|broccoli||2 lb.||5 3/4 cups|
|cilantro||0.5 oz.||1 ea.|
|1. In large skillet, bring Campbell's® Reserve ® Thai Green Curry Sauce to a simmer.|
|2. Add carrots and sweet potatoes. Simmer 5 minutes, covered on low heat.|
|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.
|4. To Serve: Using a #4 scoop, portion 1 cup into soup bowl. Garnish with the chopped cilantro. Serve immediately.|