Cream Cheese Soup with Corn and Carrots
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
436
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 446 mg | (11 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 21.9 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams carrots
- 1 can Corn (about 280 grams)
- 500 milliliters Vegetable broth (from the jar)
- 250 grams Whipped cream
- 200 grams Double cream cheese (60-75% fat)
- 2 tsps Horseradish
- 2 sprigs Basil
- salt
- peppers
Preparation steps
1.
Peel and rinse the carrots and cut lengthwise into long strips. Drain the corn.
Boil the broth, add the carrot strips and simmer for 3 minutes. Pour in the cream and bring to a boil again.
2.
Stir in the cream cheese and the corn. Season with the horseradish, salt and pepper and serve garnished with basil leaves.
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