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Leek and Bean Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.7993
Energy (kCal)652.482
Carbohydrates (g)86.5087
Total fats (g)26.0923
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a large, heavy-based saucepan. Sauté the garlic and leeks for 4-5 minutes until starting to soften but not colour. | 2. Add the potato and vegetable stock, stir and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the vegetables are tender. Purée to a smooth consistency using an electric hand blender or food processor. Stir in the beans and half of the parsley and allow to heat through. | 3. Serve the soup in deep bowls with a pinch of parsley on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic clove 2 crushed - - - -
    leek 2 washed chopped - - - -
    potato 1 peeled diced - - - -
    vegetable broth 3 1/4 cups 527.67 85.5465 19.3479 12.4722
    parsley 4 tablespoons chopped 5.472 0.9622 0.4514 0.1201
    borlotti bean 1 can drained rinsed - - - -

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



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