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Vegetarian Mulligatawny Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.5527
Energy (kCal)1108.0239
Carbohydrates (g)58.473
Total fats (g)99.4187
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a soup pot, saute the onions in the ghee for 5 minutes. | 2. Add chili, turmeric and coriander. | 3. Saute for 2 to 3 minutes, stirring. | 4. Add the stock and the vegetables. | 5. Simmer for 10 to 15 minutes, until veggies are tender. | 6. Add the coconut, coconut milk and cook for a further 5 minutes. | 7. Remove from heat and let cool for a few minutes. | 8. Add lemon juice and cilantro. | 9. The longer this soup sits, the better its flavor. | 10. Re-heat gently before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    celery 1 stalk chopped 10.24 1.9008 0.4416 0.1088
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    chili 1 seeded chopped - - - -
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975
    coriander 1 tablespoon 0.23 0.0367 0.0213 0.0052
    vegetable stock 4 cups 44.2 8.2212 2.1216 0.6188
    salt 1/2 teaspoon - - - -
    carrot 1 chopped 25.01 5.8438 0.5673 0.1464
    potato 1 cubed - - - -
    red bell pepper 1 seeded chopped - - - -
    tomato 1 chopped 40.2099 8.6898 1.9658 0.4468
    coconut 1/2 cup unsweetened grated 141.6 6.0920000000000005 1.3319999999999999 13.395999999999999
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    cilantro 2 teaspoons 0.23 0.0367 0.0213 0.0052

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



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