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Vegetable Soup With Creamed Corn

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)184.2346
Energy (kCal)2994.6808
Carbohydrates (g)555.8951
Total fats (g)48.6781
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large saucepan over medium-high heat. | 2. Add leek and celery and cook for 3-4 minutes or until leek has softened. | 3. Add stock, creamed corn and squash, stir to combine. Bring to the boil, reduce heat to low, simmer, stirring occasionally for about 10 minutes. | 4. Add spinach and pepper, remove from heat, stir until spinach has wilted. | 5. Serve immediately and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1 tablespoon - - - -
    leek 1 halved washed sliced 54.29 12.5935 1.335 0.267
    celery 1 stalk sliced 10.24 1.9008 0.4416 0.1088
    chicken broth 1 liter low-fat 330.1943 7.9886 47.0793 11.0775
    corn 1 can creamed 186.9565 40.6522 7.1087 2.9348
    squash 100 sliced 2413.0 492.76 128.27 34.29
    spinach 1 cup shredded - - - -
    black pepper cracked - - - -

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



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