Photo: Cala
Estimated Nutrition (whole recipe, rough)
850
Calories
25g
Protein
23g
Fat
136g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Green Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. olive oil
- 6 large carrots, peeled and cut into chunks
- 1 onion, thinly sliced
- 2 celery stalks, thinly sliced
- 3 Tbs. chopped celery leaves
- 2 cups water
- 2 cups vegetable stock or canned broth
- 1 slice whole wheat sandwich bread, torn into bits
- 1/4 cup nonfat evaporated milk
- 1/2 cup thinly sliced green onion tops
- 2 Tbs. grated fresh ginger
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes