Golden Vegetable Soup

1. Melt the butter and cook the vegetables for a few minutes, stirring every now and then.

2. Add the turmeric, cook for 1 minute.

3. Add the stock, bring to the boil and simmer for 20 minutes.

4. Serve garnished with the chives.

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Nutrient	Quantity
Total fats	14.4884 g
Protein	10.209 g
Carbohydrates	41.8391 g
Energy	315.6073 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1781 g
Water	435.4528 g
Aspartic acid	0.9779 g
Calcium, Ca	282.3812 mg
Lutein + zeaxanthin	573.0407 g
Fiber, total dietary	12.5893 g
Fatty acids, total saturated 22:0	0.0011 g
Carotene, beta	6313.034 g
Niacin	4.01 mg
Vitamin A, RAE	630.2105 g
Arginine	1.0083 g
Riboflavin	0.3688 mg
Tocopherol, beta	0.0073 mg
Fatty acids, total polyunsaturated 15:0	0.0011 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.008 g
Fatty acids, total saturated 20:1	0.019 g
Glutamic acid	1.9432 g
Sodium, Na	207.5218 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0451 g
Total lipid (fat)	14.4884 g
Manganese, Mn	1.3183 mg
Fructose	4.64 g
Proline	0.3508 g
Fatty acids, total saturated 16:0	1.4061 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.007 g
Sucrose	4.4129 g
Choline, total	61.2817 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0016 g
Fatty acids, total polyunsaturated 18:1 t	0.0008 g
Sugars, total	15.9196 g
Serine	0.4131 g
Fatty acids, total saturated 10:0	0.0223 g
Fatty acids, total saturated 18:0	0.5915 g
Vitamin B-6	0.5817 mg
Selenium, Se	2.3418 g
Ash	4.7788 g
Fatty acids, total saturated 18:1 undifferentiated	5.1811 g
Pantothenic acid	1.3898 mg
Phenylalanine	0.4074 g
Copper, Cu	0.6555 mg
Betaine	0.6715 mg
Thiamin	0.6185 mg
Methionine	0.2025 g
Iron, Fe	2.9633 mg
Carbohydrate, by difference	41.8391 g
Phosphorus, P	389.1381 mg
Folate, total	163.0516 g
Tocopherol, gamma	0.1178 mg
Lycopene	16.5958 g
Alanine	0.4648 g
Valine	0.4663 g
Fatty acids, total saturated 18:2 undifferentiated	6.112 g
Glycine	0.4791 g
Carotene, alpha	2503.44 g
Glucose (dextrose)	6.2206 g
Fatty acids, total saturated 14:0	0.0456 g
Zinc, Zn	2.3257 mg
Isoleucine	0.3599 g
Maltose	0.0227 g
Fatty acids, total polyunsaturated	6.2963 g
Fatty acids, total saturated 14:1	0.0034 g
Tocotrienol, gamma	0.0008 mg
Fatty acids, total polyunsaturated 17:1	0.0025 g
Leucine	0.5975 g
Tocotrienol, alpha	0.0658 mg
Vitamin A, IU	12626.5025 IU
Folate, DFE	163.0516 g
Tryptophan	0.1594 g
Vitamin C, total ascorbic acid	70.5031 mg
Phytosterols	33.81 mg
Fatty acids, total polyunsaturated 16:1 c	0.0016 g
Galactose	0.6144 g
Fatty acids, total polyunsaturated 18:1 c	0.0155 g
Fatty acids, total saturated 20:0	0.0031 g
Starch	1.4832 g
Tyrosine	0.3015 g
Vitamin K (phylloquinone)	56.2817 g
Fatty acids, total saturated	2.1601 g
Histidine	0.2404 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0012 g
Fatty acids, total monounsaturated	5.2576 g
Threonine	0.4413 g
Folate, food	163.0516 g
Fatty acids, total polyunsaturated 17:0	0.0055 g
Fatty acids, total polyunsaturated 24:0	0.0011 g
Cryptoxanthin, beta	1.134 g
Vitamin E (alpha-tocopherol)	1.2922 mg
Fatty acids, total trans	0.0008 g
Fatty acids, total trans-monoenoic	0.0008 g
Magnesium, Mg	94.7606 mg
Lysine	0.4339 g
Potassium, K	1378.1986 mg
Fatty acids, total polyunsaturated 24:1 c	0.0011 g
Cystine	0.1843 g
Fluoride, F	9.169 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	1 ounce	161.595	7.4249	13.608
Cauliflower	0.5	13.375	2.659	0.1498
Carrot	1	29.52	6.8976	0.1728
Onion	1	44	10.274	0.11
Celery	2 stalks	20.48	3.8016	0.2176
Vegetable stock	32 fluid	0	0	0
Turmeric	0.5 teaspoon	4.68	1.0071	0.0488
chive	0	0	0	0
rutabaga	0.25 lb	41.9573	9.7749	0.1814