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Sweet Potato, Ginger and Coconut Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1742.6328
Energy (kCal)158406.6209
Carbohydrates (g)3193.5402
Total fats (g)16646.4257
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sauté garlic and ginger in oil for 1min in large sauce pan, to release flavours. | 2. Add vegetable stock. Simmer for 2 minutes. | 3. Add diced potato, reduce heat and simmer for 10mins, add lemon grass and chili, and continue to simmer until potato is soft, approximately 5mins. | 4. Liquidise. | 5. Return to heat; add coconut and yogurt. Do not boil! | 6. Serve (garnish with olive oil, and serve with crusty bread). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gingerroot 1 inch minced - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    olive oil - - - -
    chili pepper 1 pinch mild 0.0781 0.0185 0.0039 0.0004
    lemon grass 1 1/2 teaspoons dried 2.0728 0.5299 0.0381 0.0103
    potato 1 peeled sweet - - - -
    coconut cream 200 158400.0 3192.0 1742.4 16646.4
    plain yogurt 2 tablespoons - - - -
    vegetable stock 1/2 based - - - -

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



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