RecipeDB

Cooking in progress....

Red Pepper Soup With Toasted Cumin Seeds

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.8964
Energy (kCal)472.884
Carbohydrates (g)33.2694
Total fats (g)31.3218
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the oil, asafetida, mustard seeds, and cumin seeds in a. | 2. nonstick skillet over medium-high heat and cook for 10 seconds. | 3. Stir in the onion and garlic, and cook for 3 minutes. | 4. Add the garam masala and paprika and cook for 1 minute. | 5. Mix in the red peppers and cook for 2 minutes. | 6. Add stock and broth and cook over medium-low heat for 5 minutes. | 7. Remove from the heat and place the mixture in a blender. | 8. Process until completely smooth. | 9. Serve in individual bowls, topping each serving with 1 tablespoon of grated parmesan cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grapeseed oil 2 tablespoons 240.44799999999998 0.0 0.0 27.2
    asafoetida powder 1 teaspoon - - - -
    mustard seed 1 teaspoon 10.16 0.5618 0.5216 0.7248
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    red onion 1 sliced 64.0 14.944 1.76 0.16
    garlic 2 tablespoons grated 25.33 5.6202 1.0812 0.085
    garam masala 1 tablespoon - - - -
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    red bell pepper 1 sliced - - - -
    vegetable stock 1/2 cup 5.525 1.0276 0.2652 0.0774
    chicken broth 1/2 cup 39.06 0.945 5.5692 1.3104
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0

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



    Similar Recipes by Processes Similar Recipes by Category Composition