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Curried Zucchini Chowder

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.3685
Energy (kCal)569.3036
Carbohydrates (g)110.6348
Total fats (g)9.8114
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute onion and garlic in margarine in large uncovered pot or dutch oven until onion is very soft and turning golden brown. | 2. Stir in curry paste. | 3. Saute for 1 minute. | 4. Stir in remaining 7 ingredients. | 5. Heat on medium, partially covered for 1 hour. | 6. Remove and discard bay leaf. | 7. Remove and reserve 2 cups soup. | 8. Process remaining soup with hand blender or in batches in blender until smooth. | 9. Combine reserved and pureed chowder. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    garlic 1 clove smashed 4.47 0.9918 0.1908 0.015
    margarine 2 teaspoons 67.586 0.0846 0.0846 7.567
    curry paste 1/2 teaspoon - - - -
    zucchini 4 cups grated 84.32 15.4256 6.0016 1.5872
    potato 3 cups diced 346.5 78.705 9.225 0.405
    water 3 1/4 cups 0.0 0.0 0.0 0.0
    vegetable stock powder 2 tablespoons - - - -
    bay leaf 1 - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    cumin 1/8 teaspoon ground 0.9844 0.1161 0.0468 0.0585

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



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