Creamy corn soup - a low-calorie warmer
This creamy corn soup is a comforting, low-calorie dish made with fresh vegetables, sweet corn, and light cream. Blended until smooth and finished with a sprinkle of parsley, it's perfect for chilly days and fits well into calorie-conscious diets.
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Servings: 2
Calories: 816kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 celery stalk chopped
- 1 carrot chopped
- 2 medium potatoes peeled and diced
- 2 cloves garlic crushed
- 4 corn cobs kernels removed
- 1 L vegetable or chicken stock I used 2 ½ cups of chicken stock
- 125 ml ½ c cream (I used low-fat cream)
- chopped parsley to serve
- salt and pepper to season
Instructions
- Heat the oil in a large heavy-based saucepan and then add the celery, potatoes, carrot and onion to the pan. Cook, stirring for 8 minutes then add the garlic and continue to cook for a few more minutes.
- Add the corn kernels and stock to the pan and bring it to a boil. Reduce the pot to a simmer and leave it uncovered to cook for another 15 minutes or until the potato is cooked. Season it with salt and pepper.
- Transfer it all to the blender or food processor and process the mixture until it is smooth.
- Strain the soup into a clean saucepan and bring it to the boil. Remove it from the heat immediately and whisk in the cream.
- Serve the soup piping hot and sprinkled with parsley.
Nutrition
Calories: 816kcal | Carbohydrates: 100g | Protein: 26g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 808mg | Potassium: 2170mg | Fiber: 10g | Sugar: 27g | Vitamin A: 6386IU | Vitamin C: 62mg | Calcium: 115mg | Iron: 4mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
