Rustic Corn and Chicken Soup
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
392
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 695 mg | (17 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 9 ozs Chicken breasts
- 2 tsps Curry powder
- ½ tsp Turmeric
- 1 Tomato
- 1 ⅔ cups sweet Corn (kernels)
- salt
- peppers
- 2 cups vegetable stock
- 1 ⅔ cups potatoes
- 1 clove garlic cloves
- 1 onion
- ⅞ cup cream
- Tabasco sauce
- 4 slices white Bread
- 1 Tbsp butter
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 große Non-stick pan, 1 Slotted spatula, 1 Paper towel, 1 Truffle slicer, 1 deep bowl, 1 Immersion blender
Preparation steps
1.
Drain the sweetcorn. Wash and halve the tomato, remove the hard core at the top and finely dice the flesh. Peel and finely dice the potatoes. Peel and finely chop the onion and garlic. Cut the meat into small pieces. Heat the butter and sweat the onion and garlic until translucent. Add the potatoes and sweetcorn and sweat briefly. Then add the curry powder and turmeric and cook briefly. Now add the vegetable stock and cream and season with salt and pepper. Bring to the boil. Add the meat and simmer until the potatoes are cooked. Carefully stir in the diced tomato and add Tabasco to taste. Ladle into bowls and serve with grilled white bread.
