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Barley Soup With Root Vegetables

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.178
Energy (kCal)793.5617
Carbohydrates (g)148.9458
Total fats (g)20.9629
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in large pot over medium heat. Add leeks, and cook 5 minutes, or until softened, stirring often. Add garlic, and sauté 30 seconds. Stir in barley. Add 7 cups water and bouillon cubes. | 2. Bring soup to a boil. Reduce heat to low, skim off any froth, cover and simmer 20 minutes. | 3. Add carrots and celery root. Cover, and simmer 20 to 25 minutes more, or until barley and vegetables are tender. | 4. Just before serving, stir in dill, lemon juice and black pepper to taste. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    leek 3 cups sliced 162.87 37.7805 4.005 0.8009999999999999
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    pearl barley 1/3 cup 234.6667 51.8133 6.6067 0.7733
    vegetable bouillon cube 2 - - - -
    carrot 3 cups diced 157.44 36.7872 3.5712 0.9216
    celery root 1 cups peeled diced - - - -
    dill 1/3 cup chopped 102.48 18.5371 5.3693 4.8854
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366

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



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