Sweetcorn Soup
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
209
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 528 mg | (13 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅛ cup butter
- 1 onion (finely chopped)
- 1 clove garlic cloves (crushed)
- 1 stick Celery (chopped)
- 1 red Bell pepper (seeds removed, diced)
- 1 large potato (diced)
- 2 ½ cups milk
- 1.333 cups vegetable stock
- 11 ozs canned Sweet corn (drained)
- 2 Tbsps snipped Chives
- salt
- peppers
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Pot mit Deckel, 1 Measuring cups, 1 Small bowl, 1 Wooden spoon, 1 Tablespoon, 1 Teaspoon, 1 Hand mixer, 2 große Bowls, 1 Kitchen towel, 1 Non-stick pan, 1 Slotted spatula, 1 Baking sheet, 1 Pastry brush, 1 Large knife, 1 Fork
Preparation steps
1.
Heat the butter in a large pan and cook the onion, garlic, celery, pepper and potato for 5 minutes.
2.
Stir in the milk and stock, bring to a boil, then simmer for 15 minutes. Stir in the corn and cook for a further 3 minutes.
3.
Stir in the chives and season to taste with salt and pepper. Pour into warm serving bowls and serve with bread twists.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
