Nutrition Facts
Serving Size
Amount Per Serving
Calories 220
% Daily Value
Total Fat 12g
18%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium 900mg
38%
Total Carbohydrate 26mg
9%
Dietary Fiber 4g
16%
Protein 2g
4%
Vitamin A %
Vitamin C %
Calcium 8%
Iron %
Total Time
Not Available
Serving & Size
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Add texture to this zesty chilled soup when you top it with a crisp salad of diced vegetables.
Nutrition Facts
Nutrition Facts
Serving Size
Amount Per Serving
Calories 220
% Daily Value
Total Fat 12g
18%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium 900mg
38%
Total Carbohydrate 26mg
9%
Dietary Fiber 4g
16%
Protein 2g
4%
Vitamin A %
Vitamin C %
Calcium 8%
Iron %
Estimate your profit
Step 1
Profit Per Serving
Step 1
| - | = |
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Step 2
Profit Per Meal
Step 2
| × | = |
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step 3
Profit Per Day
Step 3
| × | = |
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Instructions |
| 1 | Thaw Carrot, Parsnip Bisque with Ginger according to package directions. |
| 2 | In bowl, toss together arugula, cucumber, cherry tomatoes, carrots, apple, red onion and jalapeño. |
| 3 | Divide soup evenly among 8 bowls. Top with salad. |
| 4 | Vinaigrette: Whisk together oil, vinegar, mustard, salt and pepper; drizzle over salad and toss to coat. |
