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Mediterranean Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.5678
Energy (kCal)843.272
Carbohydrates (g)165.5051
Total fats (g)1.303
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in saucepan. | 2. Add garlic, thyme, and all the veges. Saute until onion is soft. | 3. Add water and tomatoes (crushed) and bring to boil. | 4. Simmer until veges are tender. | 5. Add beans, sugar, parsley. Bring back to boil. | 6. Taste and season. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2 tablespoons - - - -
    garlic clove 4 chopped - - - -
    thyme 2 sprigs - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    celery 1 stalk sliced 10.24 1.9008 0.4416 0.1088
    leek 1 sliced 54.29 12.5935 1.335 0.267
    courgette 1 sliced - - - -
    carrot 1 diced 52.48 12.2624 1.1904 0.3072
    potato 2 peeled cubed - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    italian tomato juice 800 - - - -
    red kidney bean 1 cup canned rinsed drained 607.2 110.03200000000001 44.8408 0.46
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    italian parsley 1/2 cup chopped - - - -
    salt pepper - - - -

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



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