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Calabaza Vegetarian Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.8942
Energy (kCal)769.972
Carbohydrates (g)61.3974
Total fats (g)59.6244
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all ingredients (except salt, pepper, and chili pepper) in a large stockpot or Dutch oven. Let simmer for 1 hour. Strain the liquid into a bowl and allow the solids to cool. Puree the cooled solids. | 2. Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency. | 3. Add the seasonings while the soup is simmering, and serve while still hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    calabaza squash 1 1/2 peeled seeded - - - -
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753
    garlic clove 1 pressed - - - -
    scallion 4 minced 128.0 29.36 7.32 0.76
    thyme leaf 6 - - - -
    allspice 1 teaspoon 4.997 1.3703 0.1157 0.1651
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    fenugreek seed 1 teaspoon 11.950999999999999 2.1590000000000003 0.851 0.2372
    tomato 1 chopped 32.76 7.0798 1.6016 0.364
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    water 6 cups 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    chili pepper 1/4 teaspoon 0.3125 0.0739 0.0156 0.0016

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



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