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Indian Spiced Pea Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.9953
Energy (kCal)1195.9365
Carbohydrates (g)60.3678
Total fats (g)105.9797
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the ghee or oil in a heavy bottomed sauce pan and saute the onion and garlic for 5 minutes, until soft and lightly brown. | 2. Add potato, ginger, cumin, and coriander - stir well. Continue cooking gently over low heat for a few minutes, stirring until the potatoes are covered with the spices. | 3. Pour in the vegetable stock and bring to boil. Reduce heat, cover, simmer for 15 minutes. | 4. Add peas and chili, salt and pepper. Continue cooking for 5 minutes over low heat. | 5. Blend soup with a hand blender (or regular blender or food processor) until smooth and return to the pan. Place over low heat and stir in cream. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ghee 2 tablespoons - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    potato 1 diced - - - -
    gingerroot 1 inch peeled sliced - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    vegetable stock 3 3/4 cups 41.4375 7.7074 1.989 0.5801
    pea 2 cups 82.32 14.798 5.4879999999999995 0.392
    green chile 1 chopped - - - -
    cream 1 1/4 1/4 990.0 19.95 10.89 104.04
    salt pepper - - - -

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



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