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Spring Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)54.9848
Energy (kCal)1077.999
Carbohydrates (g)116.8933
Protein (g)33.0886
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)
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    fennel 1/2 cup chopped 13.485 3.1755 0.5394 0.087
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    vegetable broth 3 cans 590.04 95.65799999999999 21.6348 13.9464
    asparagus spear 1 1/2 1/2 trimmed cut 37.825 0.0 8.415 0.2125
    zucchini 2 halved cut - - - -
    rom tomato 1 chopped diced 37.825 0.0 8.415 0.2125
    basil 2 tablespoons snipped 1.219 0.1404 0.16699999999999998 0.0339
    salt - - - -
    black pepper ground - - - -
    parmesan cheese shredded - - - -
    basil snipped 1.219 0.1404 0.16699999999999998 0.0339

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



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