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Gingery Cauliflower Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.6139
Energy (kCal)1120.639
Carbohydrates (g)58.2382
Total fats (g)85.3058
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil over medium-high heat. Put in onion, ginger and garlic and saute until onion is somewhat brown. | 2. Add spices all at once, stir and add potatoes, cauliflower and chicken stock. Add salt in needed. | 3. Cover and simmer until potatoes soften. Taste for salt and add if needed. | 4. Put soup in blender in batches and blend thoroughly. Strain, pushing down to get all the pulp. (I personally don't bother with the straining.). | 5. Add cream and mix. Reheat gently or refrigerate if prepared in advance and then can reheat gently. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    onion 1 peeled chopped 44.0 10.274000000000001 1.21 0.11
    ginger 1 piece peeled slivered - - - -
    garlic clove 4 peeled chopped - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    coriander 2 teaspoons ground 10.728 1.9796 0.4453 0.6397
    turmeric 1/4 teaspoon ground 2.34 0.5036 0.0726 0.0244
    cayenne pepper 1/8 - 1/4 teaspoon 0.0 0.0 0.0 0.0
    potato 2 peeled cut - - - -
    cauliflower floret 1/2 - - - -
    chicken stock 5 cups 432.0 42.36 30.24 14.4
    salt - - - -
    heavy whipping cream 2/3 cup 272.0 2.1919999999999997 2.272 28.864

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



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