RecipeDB

Cooking in progress....

Mexican Vegetable Soup With Pasilla Strips

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)216.4013
Energy (kCal)2204.4913
Carbohydrates (g)288.9543
Total fats (g)21.4209
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the vegetables in the prepared beef stock along with the parsley and cilantro. | 2. Check seasoning and if necessary add more salt and the pepper. | 3. Just before serving garnish with the julienned chile and the avocado. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef stock neat 3 quarts cooked 806.9352 0.0 179.5204 4.5333
    onion 2 tablespoons shredded 8.0 1.868 0.22 0.02
    carrot 2 sliced 104.96 24.5248 2.3808 0.6144
    zucchini 2 sliced 4.62 0.6842 0.5962 0.08800000000000001
    leek 1 sliced 54.29 12.5935 1.335 0.267
    mirliton 1 skinned sliced 806.9352 0.0 179.5204 4.5333
    cauliflower 1/2 13.375 2.659 1.0272 0.1498
    corn 2 cut 1211.8 246.5432 31.2744 15.7368
    cilantro 1 sprig 0.5111 0.0816 0.0473 0.0116
    parsley sprig 1 parsley 806.9352 0.0 179.5204 4.5333
    pasilla chile 2 seeded julienned 806.9352 0.0 179.5204 4.5333
    avocado 1 sliced - - - -
    pepper - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition