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Portuguese Squash Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10026.4661
Energy (kCal)70492.5518
Carbohydrates (g)1715.8632
Total fats (g)2372.6351
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To a large pot add all of the vegetables, spices, oil and broth. Add enough cold water to the pot to just cover the vegetables. Simmer the soup until the vegetables are tender. With a hand blender, puree the soup on low until creamy and lump free. | 2. Note: If you prefer a vegetarian version, simply substitute a vegetable broth or water. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 1 sized peeled cut - - - -
    potato 6 peeled sliced - - - -
    onion 1 sliced 60.0 14.01 1.65 0.15
    garlic clove 3 peeled - - - -
    chicken broth 900 reduced 70308.0 1701.0 10024.56 2358.72
    salt 2 teaspoons - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    ketchup 1 teaspoon - - - -
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    pepper - - - -
    cold water - - - -

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



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