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Spicy Roasted Parsnip Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1080.6691
Energy (kCal)67670.0965
Carbohydrates (g)16171.3607
Total fats (g)297.9038
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 220C/fan 200C/gas 7. | 2. In a bowl, mix together the oil and spices. | 3. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender. | 4. Spoon into a food processor or liquidiser with half the stock and process until smooth. | 5. Pour into a pan with the remaining stock, season, then heat until barely simmering. | 6. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    coriander seed 1 teaspoon 5.364 0.9898 0.2227 0.3199
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    turmeric 1/2 teaspoon ground 4.68 1.0071 0.1452 0.0488
    mustard seed 1/2 teaspoon 5.08 0.2809 0.2608 0.3624
    onion 1 cut 60.0 14.01 1.65 0.15
    garlic clove 2 - - - -
    parsnip 675 diced 67331.25 16150.5225 1077.3 269.325
    plum tomato 2 quartered - - - -
    vegetable stock 1 1/4 1/4 13.8125 2.5691 0.6629999999999999 0.1934
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366

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



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