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Pink Beet & Orange Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.845
Energy (kCal)125.275
Carbohydrates (g)27.7062
Total fats (g)0.8208
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a soup pot, add the beet cubes to vegetable stock and bring to the boil. Allow to cook gently for four minutes. | 2. Take the pot off the heat and puree the soup with an immersion blender until smooth. Add the orange juice and the creme freche and allow to come to the boil again. If the soup is too thick, add 1/4 to 1/2 cup of water. | 3. Season the soup with worcestershire sauce, salt and pepper. If preparing this dish ahead of time, allow the soup to cool and store it in the fridge. If you plan to eat it straight away, pour the soup into bowls. Stir a bit of salt through the yoghurt and, using a spoon, carefully create yoghurt spirals in the soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beetroot 2 1/2 cups diced cooked - - - -
    vegetable stock 2 1/2 cups 27.625 5.1382 1.3259999999999998 0.3868
    orange juice 7/8 cup 97.65 22.568 1.5190000000000001 0.434
    creme fraiche 1 cup - - - -
    worcestershire sauce - - - -
    salt black pepper ground - - - -
    yoghurt 1/2 cup - - - -

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



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