Sweetcorn Soup

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Sweetcorn Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
276
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie276 kcal(13 %)
Protein7.4 g(8 %)
Fat8.2 g(7 %)
Carbohydrates44.61 g(30 %)
Sugar added0 g(0 %)
Roughage5.06 g(17 %)
Vitamin A93.73 mg(11,716 %)
Vitamin D0.69 μg(3 %)
Vitamin E0.22 mg(2 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.55 mg(13 %)
Vitamin B₆0.23 mg(16 %)
Folate29.37 μg(10 %)
Pantothenic acid0.31 mg(5 %)
Biotin3.64 μg(8 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C24.91 mg(26 %)
Potassium574.84 mg(14 %)
Calcium116.69 mg(12 %)
Magnesium27.49 mg(9 %)
Iron2.39 mg(16 %)
Iodine13.78 μg(7 %)
Zinc0.52 mg(7 %)
Saturated fatty acids4.61 g
Cholesterol20.6 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
2
onions (diced)
1 clove
garlic (diced)
2 cups
floury potatoes (diced)
2 tablespoons
cup
2 cups
2
cup
1 ⅔ cups
canned Sweet corn (drained)
thyme (to garnish)

Preparation steps

1.
Melt the butter in a pot and fry the onion, garlic and the potatoes. Sprinkle with cornflour, stir in well and quench with the wine.
2.
Add the stock, bring to the boil. Add the bay leaves and then simmer on a medium-low heat for around 20 minutes.
3.
Remove the bay leaves and quickly purée the soup. Add the milk and the sweetcorn and simmer gently for a further 5 minutes. Season with salt and ground black pepper. Transfer to bowls and serve garnished with thyme.