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Mulligatawny Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4732
Energy (kCal)344.74
Carbohydrates (g)22.7181
Total fats (g)28.371
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop all the vegetables and apple. Heat the oil in a large sauce pan and saute the vegetables and apple until the onion is transparent. | 2. Add the garlic and curry powder and cook, stirring for 2 minutes. Add all the liquids, bring to the boil, reduce heat, cover and simmer for 30 minutes. Allow to cool then blend about half leaving some of the vegetables whole for texture. | 3. When reheating adjust the seasonings to your taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 25.01 5.8438 0.5673 0.1464
    onion 1 44.0 10.274000000000001 1.21 0.11
    potato 1 - - - -
    cooking apple 1 - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic clove 2 crushed - - - -
    curry powder 1 tablespoon 20.475 3.5173 0.9003 0.8826
    tomato juice 1/2 pint - - - -
    vegetable stock 1 1/2 1/2 16.575 3.083 0.7956 0.23199999999999998
    salt pepper - - - -

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



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