THAI CURRY VEGETABLE SOUP BOWL

Made With:

Product

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils, or major allergens.

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Tip

You substitute Honey in place of agave.

Nutrition Facts
Serving Size
SERVINGS (8 OZ LADLE, 1 CUP)
Amount Per Serving
Calories 432
% Daily Value
Total Fat 17.2g
26%
Saturated Fat 11g
55%
Cholesterol 0mg
0%
Sodium 609mg
25%
Total Carbohydrate 61.4g
20%
Dietary Fiber 10.5g
42%
Protein 13.3g
27%
Vitamin A 124%
Vitamin C 18%
Calcium 10%
Iron 20%
Total Time
Serving & Size

SERVINGS (8 OZ LADLE, 1 CUP)

Yields

Thai curry is a rich curry based broth with hints of coconut, cilantro and lime. It can be served with chicken or just vegetables.  Made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundations.

Nutrition Facts

Nutrition Facts
Serving Size
SERVINGS (8 OZ LADLE, 1 CUP)
Amount Per Serving
Calories 432
% Daily Value
Total Fat 17.2g
26%
Saturated Fat 11g
55%
Cholesterol 0mg
0%
Sodium 609mg
25%
Total Carbohydrate 61.4g
20%
Dietary Fiber 10.5g
42%
Protein 13.3g
27%
Vitamin A 124%
Vitamin C 18%
Calcium 10%
Iron 20%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
onion, diced 1/4-inch cups
garlic, peeled, chopped fine cups
ginger root, peeled, diced 1/2  cups
agave 1/2  cups
curry powder cups
vegetable oil 1/2  cups
ground white pepper tsp.
kosher salt tbsp.
reduced sodium soy sauce 1/2  cups
water 1 1/2  gallons
Made With:

Product

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 4 lb.
unsweetened coconut milk qt.
To prepare Thai Curry Vegetable Soup Base:
1.  In a large pot heat pan on low.

2.  Add oil, garlic and ginger.  Sauté for 6 minutes.

3.  Add remaining ingredients and simmer for 75 minutes.

CCP: Heat to 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
Weight Measure
cooked farro 10 lb. 23  cups
chickpeas (garbanzo beans), canned, rinsed, drained 40 oz. 7 1/2  cups
carrot, shredded 40 oz. 10 1/2  cups
shiitake mushrooms, sliced 80 oz. 20  cups
cauliflower, chopped 2 1/2  cups
baby spinach 1/4  cups
cilantro, chopped 1/4  cups
Thai basil, chiffonade 1/4  cups
lime, cut into 4 wedges 10  ea.
4.  Prepare remaining ingredients as indicted.

5.  To serve, place ingredients into each bowl:
4 oz. farro
1 oz. chickpeas and carrots
2 oz. shiitake mushrooms
1 tbsp. cauliflower
1/4 tsp. each of spinach, cilantro and basil
1 wedge lime

6.  Using an 8 oz. ladle, top with 1 cup Thai Curry Vegetable Soup Base.
CCP: Hold for hot service at 140°F or higher until needed.
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