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Indian Summer Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.9307
Energy (kCal)1430.7434
Carbohydrates (g)191.8798
Total fats (g)50.5445
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat olive oil in a large stock-pot over medium heat. | 2. Add garlic and onion, cover. | 3. cook for 5 minutes until onion softens. | 4. Add rest of ingredients, cook for 10 minutes more or until vegetables are tender. | 5. Serve in bowls with grated Parmesan cheese on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic 2 cloves sliced 8.94 1.9836 0.3816 0.03
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    carrot 3 peeled diced 75.03 17.5314 1.7019 0.4392
    celery rib 3 diced - - - -
    chicken stock 6 cups 518.4 50.832 36.288000000000004 17.28
    water 4 cups 0.0 0.0 0.0 0.0
    tomato 3 peeled chopped 125.58 27.846 6.5520000000000005 1.092
    new potato 5 cut - - - -
    zucchini 1 peeled cut 3.36 0.4976 0.4336 0.064
    yellow squash 1 peeled cut - - - -
    corn kernel 2 cups 369.42 72.9534 10.2084 4.0044
    green bean 4 ounces cut 35.1534 7.9038 2.0752 0.2495
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    basil 1/4 cup chopped 1.38 0.159 0.18899999999999997 0.0384
    black pepper ground - - - -
    parmesan cheese grated - - - -

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



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