Corn salad soup

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Corn salad is mostly used… Well, in salads. But with the current autumn weather, soups are more appropriate, and I prefer using corn salad to make warm soups for lunch. 🙂

Corn salad soup

20-25 minutes // 240 kcal

* IngrEdients *

  • 25g corn salad
  • 125g potatoes (2 small or 1 medium)
  • 1 onion
  • 1 tsp olive oil
  • 2 tbsp soy cream
  • 250mL to 400mL vegetable broth
  • pepper, parsley or herbes de Provence

* ReCIPE *

  • Warm olive oil in a pan, chop the onion and brown it.
  • Wash the potatoes, cut them in pieces, add them to the onion.
  • Add 250 to 400 mL bouillon, depending on how strong or diluted you want your soup. Cover and cook for 10 minutes. The potatoes should be soft enough to stick a fork in them without much efforts.
  • Add the corn salad, pepper and parsley or herbes de Provence. Cook for 1 or 2 minutes max.

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  • Mix the soup.
  • Add soy cream to taste and enjoy!
  • Bon appétit!

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* Nutrition *

Energy : 240kcal [carbs : 37g; fats : 10g; proteins : 5g]

This recipe is a good source of :

  • Vitamins A (more than 100% of the RDI!), B6, C, E
  • Iron, potassium

This recipe also contains :

  • Proteins
  • Vitamins B1, B2, B3, B5, B9
  • Magnesium, zinc

Sources:
– EFSA
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