Creamy Sweetcorn Soup
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
386
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 911 mg | (23 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup butter
- 1 onion (finely chopped)
- 3 ¼ cups roasting potatoes (peeled and cut into chunks)
- 2 cups canned Sweet corn (drained)
- 2 cups milk
- ⅜ cup double cream
- 2 Plum tomato (de-seeded and diced finely)
- 1 Tbsp Chives (roughly chopped)
Preparation steps
1.
Heat the butter in a large saucepan over a medium-high heat and add the onion once it stops foaming. Reduce the heat and sweat the onion for 2-3 minutes, stirring occasionally until it softens.
2.
Add the potatoes, stir and cook for a further 3-4 minutes. Add the sweetcorn, milk and cream and bring to the boil.
3.
Reduce to a simmer and gently cook for 20 minutes or until the potatoes are soft and tender.
4.
Remove from the heat and puree using an electric stick blender. Pour back into the saucepan and season to taste. Stir in the tomato and ladle into serving bowls. Garnish with the chopped chives.
