Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
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
- 6 onions
- 4-6 potatoes
- 1 can chick peas
- 3 big lemons
- 1 tsp turmeric
- 1/4 tsp. Cayenne
- lots of garlic
- 1 large eggplant, chopped and salted
- 4-6 tomatoes
- 2-3 carrots
- 1 large eggplant
- 6 or so cups water
- 2 tsp. ground coriander seeds
- 1/2 tsp. cinnamon
- salt and pepper
- 1/2 to 1 cup curly vermicelli (optional but traditional)
Directions
Prepare your chickpeas in advance by soaking in lemon juice.
You can add all the leftover juice to the soup.
Sauté the onions, spices, and garlic in oil.
Use enough water to cover all your ingredients.
If you add ingredients as the soup is cooking, do the potatoes first, because they seem to take the longest.
Simmer everything until done, garnish with chopped fresh parsley, if available.
Serves 5-6 people.
Category:New Guinean Recipes
Category:New Guinean Soups