Sweetcorn Soup
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
209
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 528 mg | (13 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ⅛ cup butter
- 1 onion (finely chopped)
- 1 clove garlic cloves (crushed)
- 1 stick Celery (chopped)
- 1 red Bell pepper (seeds removed, diced)
- 1 large potato (diced)
- 2 ½ cups milk
- 1 ⅓ cups vegetable stock
- 11 ozs canned Sweet corn (drained)
- 2 Tbsps snipped Chives
- salt
- peppers
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Pot mit Deckel, 1 Measuring cups, 1 Small bowl, 1 Wooden spoon, 1 Tablespoon, 1 Teaspoon, 1 Hand mixer, 2 große Bowls, 1 Kitchen towel, 1 Non-stick pan, 1 Slotted spatula, 1 Baking sheet, 1 Pastry brush, 1 Large knife, 1 Fork
Preparation steps
1.
Heat the butter in a large pan and cook the onion, garlic, celery, pepper and potato for 5 minutes.
2.
Stir in the milk and stock, bring to a boil, then simmer for 15 minutes. Stir in the corn and cook for a further 3 minutes.
3.
Stir in the chives and season to taste with salt and pepper. Pour into warm serving bowls and serve with bread twists.
