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Low-cal vegetable soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)429.9972
Energy (kCal)9754.0
Carbohydrates (g)2069.8064
Total fats (g)63.7136
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan put the stock and bring it to a boil. | 2. Add the carrots, peas, beans and cauliflower and let it all simmer for 5-6 minutes. | 3. Add the broccoli and cook for a further 2-3 minutes till the broccoli is tender. | 4. Add in salt and black pepper to your taste. | 5. Serve hot with thick crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable stock 8 cups 88.4 16.4424 4.2432 1.2376
    carrot 100 sliced 5248.0 1226.24 119.04 30.72
    french bean 100 g chopped 343.0 64.11 18.81 2.02
    cauliflower 60 cut 1605.0 319.074 123.264 17.976
    pea 60 2469.6 443.94 164.64 11.76
    broccoli floret 60 cut ground - - - -

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



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