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Caldo Verde (Portuguese Green Soup)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)67.878
Energy (kCal)1334.46
Carbohydrates (g)184.944
Total fats (g)38.7852
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan, heat oil over medium low heat; add onions and saute until softened, about 5 minutes. | 2. Add water, chicken broth, potatoes and pepperoni. | 3. Simmer about 20 minutes until potatoes are tender. | 4. Remove pepperoni and set aside. | 5. Puree soup with an immersion blender or in a blender by batches. | 6. Add Sazon packet, cabbage and spinach, return pepperoni; bring to a boil, reduce heat and simmer 2 minutes. | 7. Taste and add salt, if needed. | 8. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    water 4 cups 0.0 0.0 0.0 0.0
    chicken broth 4 cups 312.48 7.56 44.5536 10.4832
    potato 6 cups peeled diced 693.0 157.41 18.45 0.81
    pepperoni 1 1/2 cups sliced - - - -
    sazon goya seasoning salt 1 packet - - - -
    cabbage 2 cups shredded 44.5 10.324000000000002 2.2784 0.17800000000000002
    spinach 2 cups chopped 13.8 2.178 1.716 0.23399999999999999
    salt - - - -

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



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