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Cauliflower & Beet Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.05
Energy (kCal)706.815
Carbohydrates (g)118.221
Total fats (g)15.6102
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees. Line a cookie sheet with parchment. | 2. Peel and slice the beets and onion. Slice the cauliflower. | 3. Gather vegetables in a bowl and sprinkle with olive oil and salt and pepper to taste. Toss together then lay out on the parchment. | 4. Oven roast the vegetables for 30 minutes or until tender. | 5. In a large sauce pot, heat the vegetable broth. Add in the cooked vegetables then immersion blend until completely smooth. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 4 - - - -
    cauliflower 1/2 13.375 2.659 1.0272 0.1498
    onion 1 44.0 10.274000000000001 1.21 0.11
    olive oil 2 -3 tablespoons 0.0 0.0 0.0 0.0
    salt - - - -
    pepper - - - -
    vegetable broth 4 cups 649.44 105.288 23.8128 15.3504

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



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