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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Ecuadorean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring stock to a boil. | 2. Add turnip and add garlic powder, curry powder, salt and pepper. Cook for 10 minutes. | 3. Add carrot. Cook for 10 minutes. | 4. Add potato, cabbage, parsley and plantain, which has been grated on the large holes of your grater. | 5. Remove the turnip and mash it very well. You can use the blender for this. | 6. Return the smooth turnip puree to the soup. Add butter and achiote oil, if using. | 7. Serve the soup when the potatoes are cooked through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stock	8	cups		1370.88	149.3856	50.6016	64.7136
turnip	1		peeled cut	17.08	3.9223	0.5489999999999999	0.061
plantain	1		peeled grated	218.38	57.0831	2.327	0.6623
carrot	1		cut peeled cut	20.5	4.79	0.465	0.12
cabbage leaf	2		cut	-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
achiote oil	1	teaspoon		-	-	-	-
salt pepper				-	-	-	-

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