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Spanish Bread Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)160.2486
Energy (kCal)3289.2189
Carbohydrates (g)559.7371
Total fats (g)56.0141
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat large non-stick skillet. Remove from heat and spray with cooking oil. | 2. Return to medium heat. | 3. Add onion and garlic, cooking until onion is soft. Don't let garlic burn! | 4. Add croutons and cook until golden, tossing gently. | 5. Remove from heat. | 6. Put broth into large pot and heat slowly. | 7. Into blender, place 1/2 of croutons and 1/2 cup tomatoes. Pulse until coarsely ground and add to broth. Repeat with remaining croutons and 1/2 cup tomatoes. | 8. Add rest of tomatoes, spinach, chickpeas and saffron. Cook, stirring occasionally until heated through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    vegetable broth 4 cups low sodium 649.44 105.288 23.8128 15.3504
    tomato 2 1/2 cups canned diced undrained 103.5 22.95 5.4 0.9
    chickpea 19 ounces drained rinsed 2036.0606 339.0741 110.2597 32.5339
    spinach 10 ounces chopped 65.2038 10.2909 8.107999999999999 1.1056
    crouton 3 cups herbed 366.3 66.15 10.71 5.94
    saffron 1/4 teaspoon 0.5425 0.1144 0.02 0.0102
    salt black pepper ground - - - -

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



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