Creamy Sweetcorn Soup

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Creamy Sweetcorn Soup
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
425
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie425 kcal(20 %)
Protein11.06 g(11 %)
Fat24.21 g(21 %)
Carbohydrates48.85 g(33 %)
Sugar added0 g(0 %)
Roughage5.47 g(18 %)
Vitamin A284.3 mg(35,538 %)
Vitamin D1.95 μg(10 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.29 mg(26 %)
Niacin2.82 mg(24 %)
Vitamin B₆0.29 mg(21 %)
Folate39.49 μg(13 %)
Pantothenic acid0.66 mg(11 %)
Biotin5.19 μg(12 %)
Vitamin B₁₂0.61 μg(20 %)
Vitamin C34.93 mg(37 %)
Potassium901.26 mg(23 %)
Calcium184.78 mg(18 %)
Magnesium41.03 mg(14 %)
Iron1.47 mg(10 %)
Iodine32.18 μg(16 %)
Zinc0.88 mg(11 %)
Saturated fatty acids14.65 g
Cholesterol68.15 mg

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
cup double cream
2 Plum tomato (de-seeded and diced finely)
1 tablespoon Chives (roughly chopped)
How healthy are the main ingredients?
potatoChivesonion

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.
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