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Roasted Parsnip Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.1935
Energy (kCal)486.354
Carbohydrates (g)74.2871
Total fats (g)12.939
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Finely chop the onions and cut the parsnips into chunks. | 2. Heat margarine/oil and add the onions and parsnips and apple. | 3. Cook for about 10 minutes until soft, then add the stock. | 4. Simmer for 20 minutes then allow to cool slightly and purée with a blender. | 5. Add soya milk and extra water if the soup is too thick. | 6. Reheat and season before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    margarine 1 tablespoon 101.37899999999999 0.1269 0.1269 11.3505
    parsnip 1 roasted 99.75 23.9267 1.5959999999999999 0.39899999999999997
    onion 2 128.0 29.888 3.52 0.32
    apple 1 chopped peeled 65.0 17.2625 0.325 0.2125
    vegetable stock 1 1/2 1/2 16.575 3.083 0.7956 0.23199999999999998
    soya milk 3 ounces 75.65 0.0 16.83 0.425
    salt pepper 75.65 0.0 16.83 0.425

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



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