Tip
For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 2 tbsp (30 mL) Cheddar cheese and 1 tsp (5 mL) chives.
Nutrition Facts
Serving Size
Amount Per Serving
Calories 260
% Daily Value
Total Fat 13g
20%
Saturated Fat 6g
30%
Cholesterol 30mg
10%
Sodium 1250mg
52%
Total Carbohydrate 24mg
8%
Dietary Fiber 4g
16%
Protein 11g
22%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time
Not Available
Serving & Size
1 12th recipe
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Nutrition Facts
Nutrition Facts
Serving Size
Amount Per Serving
Calories 260
% Daily Value
Total Fat 13g
20%
Saturated Fat 6g
30%
Cholesterol 30mg
10%
Sodium 1250mg
52%
Total Carbohydrate 24mg
8%
Dietary Fiber 4g
16%
Protein 11g
22%
Vitamin A %
Vitamin C %
Calcium %
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 | Prepare soup with water as directed. |
| 2 | Stir quinoa into soup; bring to simmer. Cook for about 5 minutes or until heated through. Stir in kale; cook for 3 to 5 minutes or until kale is wilted. |
