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Plantain Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.342
Energy (kCal)89.42
Carbohydrates (g)20.784
Total fats (g)0.4072
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in large saucepan over medium heat. | 2. Add onions, carrots, celery and garlic. | 3. Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown. | 4. Add 4 cups of chicken stock/broth and bring to boil over high heat. | 5. Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf. | 6. Season with salt and pepper. | 7. Return to boil. | 8. Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender. | 9. Remove and discard bay leaf. | 10. Transfer half the soup to blender; puree until smooth. | 11. Return to the pan. | 12. If soup is too thick, add a little more stock/broth. | 13. Season with more salt/cumin if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1 tablespoon - - - -
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    carrot 1 chopped 52.48 12.2624 1.1904 0.3072
    celery rib 1 chopped - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    broth 4 - 4 1/2 cups 0.0 0.0 0.0 0.0
    green plantain 2 peeled quartered sliced - - - -
    cilantro 1 bunch stemmed chopped - - - -
    cumin 1/2 - 1 teaspoon 0.0 0.0 0.0 0.0
    bay leaf 1 - - - -
    salt pepper - - - -

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



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