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Vegetable Stems Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.3642
Energy (kCal)172.1995
Carbohydrates (g)32.5011
Total fats (g)2.8252
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean any fibrous threads from the stems. | 2. Chop the vegetables into thin slanted slivers. | 3. Heat oil in a pan. | 4. Add ginger and garlic. | 5. Saute for a minute. | 6. Add vegetables. | 7. Stir fry till tender. | 8. Add water and bring to a boil. | 9. Mix cornflour in 1/2 cup cold water. | 10. Add to soup, stirring continuously till it comes back to a boil. | 11. Add the chilli, sugar, salt, soya sauce and boil till thickened like cornsoup. | 12. Serve fresh and piping hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spinach leaf 10 sprigs - - - -
    cauliflower 5 133.75 26.5895 10.272 1.4980000000000002
    coriander leaf 2 -3 0.0 0.0 0.0 0.0
    spring onion 1 bunch - - - -
    celery 1 stalk 10.24 1.9008 0.4416 0.1088
    ginger 1 piece peeled crushed - - - -
    garlic 1 clove crushed 4.47 0.9918 0.1908 0.015
    cornflour 1 tablespoon - - - -
    red chili 1/4 crushed 0.3125 0.0688 0.0146 0.0034
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    salt - - - -
    soya sauce 1/2 teaspoon - - - -
    butter 1/2 teaspoon 14.25 0.6548 0.4452 1.2
    water 2 1/2 cups 0.0 0.0 0.0 0.0

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



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