RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.1876
Energy (kCal)	605.889
Carbohydrates (g)	45.681
Total fats (g)	46.2884
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8685
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1826
Tocopherol, beta (mg)	0.0128
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.9098
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4197
Proline (g)	0.2096
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.1632
Adjusted Protein (g)	0.0000
Cystine (g)	0.1413
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.1700
Copper, Cu (mg)	0.1738
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8611
Total lipid (fat) (g)	46.2884
Vitamin K (phylloquinone) (g)	98.6080
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	110.3740
Folate, total (g)	84.8900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	24011.7800
Energy (kcal)	605.8890
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1173
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0738
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	13.7648
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0832
Vitamin C, total ascorbic acid (mg)	26.5428
Lutein + zeaxanthin (g)	726.5180
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2465
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	48.9045
Fatty acids, total saturated 16:0 (g)	5.6086
Carbohydrate, by difference (g)	45.6810
Vitamin D (IU)	0.0000
Fructose (g)	3.0048
Fluoride, F (g)	8.4160
Aspartic acid (g)	0.6200
Tyrosine (g)	0.1714
Potassium, K (mg)	869.3500
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	1560.7940
Serine (g)	0.2078
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2221
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.1217
Histidine (g)	0.1260
Isoleucine (g)	0.2164
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.2230
Water (g)	331.1985
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	11315.2920
Sodium, Na (mg)	679.9000
Iron, Fe (mg)	1.1527
Energy (kJ)	2533.9785
Ash (g)	3.6137
Caffeine (mg)	0.0000
Glycine (g)	0.1820
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	11.2264
Fatty acids, total polyunsaturated (g)	12.0948
Vitamin E (alpha-tocopherol) (mg)	2.8482
Sucrose (g)	6.2304
Vitamin B-6 (mg)	0.5106
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2952
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.2800
Starch (g)	1.8304
Pantothenic acid (mg)	0.9280
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2077
Folate, food (g)	84.8900
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	22.3229
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	26.5599
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	9.6415
Vitamin B-12 (g)	0.0564
Calcium, Ca (mg)	128.7790
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.3072
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2823
Glutamic acid (g)	1.2661
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4450.5600
Vitamin E, added (mg)	0.0000
Retinol (g)	433.1520
Leucine (g)	0.3427
Folate, DFE (g)	84.8900
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	7.9274
Tryptophan (g)	0.0663
Threonine (g)	0.3590
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.6984
Protein (g)	5.1876
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	22.2054
Betaine (mg)	0.7360
Phosphorus, P (mg)	141.0910
Tocopherol, gamma (mg)	0.0201

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the margarine and stir until melted, being careful not to let it burn. This will create a nonstick effect. Add the onion, carrot, celery, and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring for 2 minutes. | 2. Add the stock, tomatoes along with juice, parsley, thyme, and bay leaf. Bring to a boil, reduce heat and simmer for 30 minutes. Season to taste with salt and pepper. Add cashew cream and continue to simmer(do not boil) for about 10 minutes. | 3. Remove and discard the bay leaf. Working in batches, pour the soup into a blender, cover the lid with a towel(the hot liquid might overflow) and blend on high speed for a few minutes, until very smooth. Pour the soup through a fine mesh sieve. | 4. Ladle the soup into bowls and garnish with parsley. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea salt				-	-	-	-
margarine	4	tablespoons		405.51599999999996	0.5076	0.5076	45.402
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
garlic clove	3		smashed	-	-	-	-
white flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
vegetable stock chicken	5	cups		-	-	-	-
fire tomato	1	can	fire-roasted	-	-	-	-
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
thyme sprig	2			-	-	-	-
bay leaf	1			-	-	-	-
black pepper			ground	-	-	-	-
cashew cream	1 1/2	1/2		-	-	-	-
parsley				1.368	0.2405	0.1129	0.03

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

Cooking in progress....

Tomato Bisque(Vegan)