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Indian Roasted Red Pepper Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)130.1968
Energy (kCal)2487.2536
Carbohydrates (g)422.0956
Total fats (g)40.6625
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. - Preheat oven to 375°F. | 2. - Toss red peppers, tomatoes, and garlic in 2 tbsp olive oil and layer on baking tray. Bake 30 min flipping once until skins begin to blacken or wrinkle. Puree roasted vegetables and chickpeas in blender. | 3. - Saute onion in remaining oil until beginning to brown/ soften. Add spices and cook for 2 minutes until fragrant. | 4. - Add chicken stock then add puree to onions and bring to boil. Simmer once hot and add ginger. | 5. - Remove from heat and add cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 6 tablespoons grapeseed - - - -
    red pepper 2 halved - - - -
    plum tomato 14 halved seeded - - - -
    garlic 1/2 husked 2.235 0.4959 0.0954 0.0075
    chickpea 2 cans drained 2266.8666 377.5112 122.7586 36.2219
    onion 2 chopped 120.0 28.02 3.3 0.3
    garam masala 2 tablespoons - - - -
    cumin seed 2 tablespoons 45.0 5.3088 2.1372 2.6724
    coriander powder 2 teaspoons 10.728 1.9796 0.4453 0.6397
    turmeric 2 teaspoons 18.72 4.0284 0.5808 0.195
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    cardamom 1/2 teaspoon ground 3.11 0.6847 0.1076 0.067
    salt pepper - - - -
    vegetable stock chicken 6 cups - - - -
    ginger 2 teaspoons grated 12.06 2.5783 0.3233 0.1526
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208

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



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