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Zucchini and Lemon Thyme Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1786.8896
Energy (kCal)25268.68
Carbohydrates (g)4597.0996
Total fats (g)486.97
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in saucepan over medium-high heat. | 2. Add garlic and onion, cook, stirring for 3 minutes or until soft. | 3. Add potatoes and zucchini, cook, stirring for 5 minutes. | 4. Add stock, lemon thyme and bay leaves, cover and simmer, stirring occasionally, over medium-low heat for 20 minutes. | 5. Discard bay leaves. | 6. Puree soup. | 7. Add beans, parsley, salt and pepper, cook, stirring over medium heat until warmed through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic 2 cloves crushed 8.94 1.9836 0.3816 0.03
    onion 1 chopped 64.0 14.944 1.76 0.16
    potato 350 peeled chopped - - - -
    zucchini 750 chopped 24990.0 4571.7 1778.7 470.4
    chicken stock 1 86.4 8.472000000000001 6.047999999999999 2.88
    lemon thyme 1/4 cup - - - -
    bay leaf 2 - - - -
    cannellini bean 1 can drained - - - -
    flat leaf parsley 1/3 cup chopped - - - -
    salt pepper - - - -

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



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