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Vegetarian African Peanut Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)93.6331
Energy (kCal)2338.19
Carbohydrates (g)220.5702
Total fats (g)134.6749
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes. | 2. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. | 3. Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. | 4. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable broth 5 cups low sodium 811.8 131.61 29.766 19.188
    red onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    ginger 2 tablespoons peeled minced 9.6 2.1324 0.2184 0.09
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    salt 1 teaspoon - - - -
    collard green 1 bunch chopped - - - -
    peanut butter 3/4 cup unsalted 1139.715 41.738 46.5561 96.6339
    tomato paste 1/2 cup 108.24 24.9612 5.7024 0.6204
    hot sauce rooster - - - -
    peanut 1/4 cup chopped 206.955 5.8874 9.417 17.9726
    rice cooked - - - -

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



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