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Roasted Tomatillo Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.5378
Energy (kCal)1365.4842
Carbohydrates (g)214.4732
Total fats (g)41.6465
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute all veggies in olive oil for 5 - 10 minutes over med-high heat. | 2. Add spices and saute a few more minutes. | 3. Add broth and simmer for about 20 minutes. | 4. Add juices and cilantro. | 5. Salt to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 2 cups roasted sliced 84.48 15.4176 2.5344 2.6928
    celery 3 stalks sliced 30.72 5.7024 1.3248 0.3264
    carrot 3 diced 75.03 17.5314 1.7019 0.4392
    leek 1 sliced - - - -
    red bell pepper 1 diced - - - -
    poblano pepper 1 diced - - - -
    jalapeno 1 diced 1.6312 0.3656 0.0512 0.0208
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    thyme 1 teaspoon 0.8079999999999999 0.1956 0.0445 0.0134
    salt 1 teaspoon - - - -
    cumin 1 tablespoon 22.5 2.6544 1.0686 1.3362
    green chili powder 1 tablespoon - - - -
    vegetable broth 6 cups 974.16 157.93200000000002 35.7192 23.0256
    orange juice 1/3 cup 37.2 8.5973 0.5787 0.1653
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    cilantro 1/2 cup 1.84 0.2936 0.1704 0.0416

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



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