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Sally Schneider's French Winter Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)4.7
Energy (kCal)866.8109
Carbohydrates (g)13.9197
Protein (g)181.2407
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 6 cups 0.0 0.0 0.0 0.0
    extra virgin olive oil 3 tablespoons 806.9352 0.0 179.5204 4.5333
    kosher salt 2 teaspoons 806.9352 0.0 179.5204 4.5333
    onion 1 cut 44.0 10.274000000000001 1.21 0.11
    yellow fin potato 2 pound peeled cut 806.9352 0.0 179.5204 4.5333
    leek 3 sliced rinsed - - - -
    carrot 3 -4 peeled cut 0.0 0.0 0.0 0.0
    parsnip 3 peeled cut - - - -
    turnip 2 ounces peeled cut 15.8757 3.6457 0.5103 0.0567
    celery root 1 peeled cut 806.9352 0.0 179.5204 4.5333
    fennel bulb 1 trimmed cored cut - - - -
    garlic clove 2 smashed 806.9352 0.0 179.5204 4.5333
    black pepper ground - - - -

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



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