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Mulligatawny Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.6869
Energy (kCal)962.2
Carbohydrates (g)149.5556
Total fats (g)29.6316
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter in a large pan. Add the vegetables and cook for 5 minutes. Add the curry powder and cook for a further 2 minutes. | 2. Add the tomato paste and broth. Bing the soup to a simmer, cover and cook for 20 minutes, until the vegetables are tender. | 3. Blitz the soup in a liquidizer or with a hand blender until smooth. | 4. Season with salt and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baking potato 1 peeled cut - - - -
    carrot 1 peeled cut 52.48 12.2624 1.1904 0.3072
    onion 1 chopped 60.0 14.01 1.65 0.15
    leek 1 sliced 54.29 12.5935 1.335 0.267
    celery 2 sticks sliced - - - -
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    curry powder 1 tablespoon 20.475 3.5173 0.9003 0.8826
    tomato paste 1 teaspoon 4.51 1.04 0.2376 0.0258
    vegetable broth 3 3/4 cups 608.85 98.7075 22.3245 14.390999999999998
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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