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Indian Vegetable Soup (Crock Pot)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)97.6597
Energy (kCal)2189.2474
Carbohydrates (g)382.3906
Total fats (g)36.6295
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine eggplant, potatoes, tomatoes, and chickpeas in the crock pot first, then sprinkle with spices. | 2. Pour broth over everything. | 3. Cook on low for 8- 10 hours (or high for 4- 5 hours). | 4. Garnish with cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 cut - - - -
    red potato 1 lb cut 317.515 72.1213 8.5729 0.635
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    chickpea 1 can rinsed drained 1133.4333 188.7556 61.3793 18.1109
    ginger 1 tablespoon grated 17.42 3.7242 0.467 0.2205
    mustard seed 1 1/2 1/2 15.24 0.8427 0.7824 1.0872
    coriander 1 1/2 1/2 ground 8.046 1.4847 0.33399999999999996 0.4798
    curry powder 1 teaspoon 6.5 1.1166 0.2858 0.2802
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    vegetable broth 4 cups 649.44 105.288 23.8128 15.3504
    cilantro stem 2 tablespoons - - - -

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



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