Corn Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
338
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 5.19 g | (5 %) | ||
| Fat | 27.32 g | (24 %) | ||
| Carbohydrates | 23.21 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.26 g | (11 %) |
more nutritional values
| Vitamin A | 168.42 mg | (21,053 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.68 mg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 2.36 mg | (20 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 45.27 μg | (15 %) | ||
| Pantothenic acid | 0.71 mg | (12 %) | ||
| Biotin | 0.71 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 61.49 mg | (65 %) | ||
| Potassium | 471.44 mg | (12 %) | ||
| Calcium | 48.86 mg | (5 %) | ||
| Magnesium | 40.13 mg | (13 %) | ||
| Iron | 0.89 mg | (6 %) | ||
| Iodine | 8.41 μg | (4 %) | ||
| Zinc | 0.59 mg | (7 %) | ||
| Saturated fatty acids | 11.35 g | |||
| Cholesterol | 58.94 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Corn
- 100 grams starchy potatoes
- 1 Red Bell pepper
- 1 green chili pepper
- 3 shallots
- 500 milliliters Chicken broth
- 200 milliliters Whipped cream
- 1 garlic clove
- 1 tsp Garam Masala (just a teaspoon)
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- parsley (for garnish)
Preparation steps
1.
Peel potatoes and dice finely.
2.
Rinse bell pepper, cut in half, remove seeds and ribs and chop finely.
3.
Rinse chile pepper, cut in half, remove seeds and ribs and chop finely.
4.
Peel shallots and garlic, dice and sauté in a pot with olive oil until soft.
5.
Rinse corn on the cob, cut corn kernels from the cob and add kernels to the pot. Add chicken broth and cream and season with garam masala, salt and pepper. Simmer for about 15 minutes, then puree in a blender or with an immersion blender. Pour puree through a sieve into a pot. Add finely sliced potatoes, bell pepper and chile pepper and simmer for approximately 10 minutes. Add broth as needed and season to taste. Serve in bowls garnished with parsley leaves.
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