Photo: Cala
Estimated Nutrition (whole recipe, rough)
718
Calories
20g
Protein
19g
Fat
118g
Carbs
Counts 9 of 10 ingredients — the other 1 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 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | 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
- Heavy cream 3 c
- Water 1 c
- 1 Cabbage (chopped)
- 2 Carrots (shredded)
- 1 medium Zucchini (cubed)
- 1 tablespoon Soy flour
- 2 tablespoon Baby dill
- 1 Parsley root (chopped)
- Butter by taste
Directions
1
1. In a soup pan, boil the cabbage and carrots until half soft.
2
2. Add salt according to your taste, zucchini, and parsley root.
3
3. In a mixing bowl, beat the flour with cream.
4
4. Slowly pour the mixture into the boiling soup stirring permanently.
5
Serve with butter and dill.
Recipe sourced from
fandom