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Vegan Middle Eastern Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)69.2469
Energy (kCal)1617.7033
Carbohydrates (g)243.299
Total fats (g)47.2742
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil and saute onions until brown. | 2. Add vegetables and spices. Pour enough water to barely cover the vegetables. | 3. Cover and let it to boil. Reduce heat and simmer until the vegetables are tender. | 4. Add chickpeas, salt and pepper and cook another 15 minutes. | 5. Infuse love and serve with cilantro or parsley on top! | ---------------------------------------------------------------------------
    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 2 chopped 120.0 28.02 3.3 0.3
    butternut squash 1 peeled diced - - - -
    carrot 2 peeled quartered sliced 59.04 13.7952 1.3392 0.3456
    tomato 2 diced 44.28 9.5694 2.1648 0.49200000000000005
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    chickpea 1 can 1133.4333 188.7556 61.3793 18.1109
    salt 1 teaspoon - - - -
    pepper - - - -
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416

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



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