Cream Cheese Soup with Corn and Carrots

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Cream Cheese Soup with Corn and Carrots
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Health Score:
6,6 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
416
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie416 kcal(20 %)
Protein10.53 g(11 %)
Fat35.52 g(31 %)
Carbohydrates16.23 g(11 %)
Sugar added0 g(0 %)
Roughage2.35 g(8 %)
Vitamin A1,261.83 mg(157,729 %)
Vitamin D0.38 μg(2 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.85 mg(7 %)
Vitamin B₆0.05 mg(4 %)
Folate13.75 μg(5 %)
Pantothenic acid0.36 mg(6 %)
Biotin0.87 μg(2 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C5.99 mg(6 %)
Potassium219.83 mg(5 %)
Calcium135.19 mg(14 %)
Magnesium16.58 mg(6 %)
Iron0.22 mg(1 %)
Iodine10 μg(5 %)
Zinc0.36 mg(5 %)
Saturated fatty acids22.72 g
Cholesterol122.29 mg

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 teaspoons Horseradish
2 sprigs Basil
salt
peppers
How healthy are the main ingredients?
CornWhipped creamcarrotHorseradishBasilsalt

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.