Photo: Cala
Estimated Nutrition (whole recipe, rough)
232
Calories
6g
Protein
2g
Fat
55g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Jicama | 1 cup (120g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- One thumb-sized piece of fresh ginger root, peeled
- 2 large cloves of garlic
- 1/4 habanero pepper
- Juice of two limes, in a separate bowl
- 1 quart vegetable broth
- 1/2 seedless cucumber, diced
- 1/2 carrot diced
- 1/2 cup jicama, diced
- 1 bunch cilantro, leaves picked and minced
- 1/4 red pepper, diced
- 1/4 yellow pepper, diced
- 1/4 orange pepper, diced
- =
Directions
1
Put the garlic, ginger and habanero in a food processor, or blender, and grind to a fine puree, adding a few drops of the limejuice to loosen it up a bit.
2
Place this in a 1 1/2- or two-quart sauce/soup pan, over medium high heat. Sauté for 10 seconds and removed from heat.
3
Pour in the broth, return pan to heat, let it come to a slow simmer. Cook for 15 minutes to incorporate all the flavors.
4
Divide the garnish vegetables between four soup bowls and pour the broth over.
Recipe sourced from
fandom