Spiced Sweetcorn Broth

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Spiced Sweetcorn Broth
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
199
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie199 kcal(9 %)
Protein4.98 g(5 %)
Fat8.68 g(7 %)
Carbohydrates30.95 g(21 %)
Sugar added0 g(0 %)
Roughage5.09 g(17 %)
Vitamin A13.55 mg(1,694 %)
Vitamin D0 μg(0 %)
Vitamin E0.17 mg(1 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.82 mg(24 %)
Vitamin B₆0.21 mg(15 %)
Folate68.66 μg(23 %)
Pantothenic acid0.97 mg(16 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C41.47 mg(44 %)
Potassium477.63 mg(12 %)
Calcium35.17 mg(4 %)
Magnesium56.95 mg(19 %)
Iron1.14 mg(8 %)
Iodine1.5 μg(1 %)
Zinc0.76 mg(10 %)
Saturated fatty acids1.18 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
2
onions (thinly sliced)
3 cloves
garlic (crushed)
1 tablespoon
Coriander seed (crushed)
5
sweet corn on the cobs (kernels)
1
green Chile pepper (finely chopped)
To garnish

Preparation steps

1.
Heat the oil in a pan and cook the onion until softened. Add the onions, garlic, coriander seeds and corn kernels and continue to cook for another 5 minutes.
2.
Add the chillies and enough stock to just cover. Season to taste and simmer for about 20 minutes. Remove from the heat and cool slightly.
3.
Ladle half the mixture into a blender or food processor and blend until smooth.
4.
Return to the pan and reheat, stirring, until piping hot.
5.
Pour into warm serving bowls and garnish with coriander and lemon wedges.