Creamy Corn and Vegetable Soup (Ellie Krieger) Recipe

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Creamy Corn and Vegetable Soup (Ellie Krieger)
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Ingredients:

Directions:

  1. Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
  2. Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 203.59 Kcal (852 kJ)
Calories from fat 36.84 Kcal
% Daily Value*
Total Fat 4.09g 6%
Cholesterol 1.63mg 1%
Sodium 355.65mg 15%
Potassium 577.2mg 12%
Total Carbs 33.5g 11%
Sugars 9.26g 37%
Dietary Fiber 3.83g 15%
Protein 8.38g 17%
Vitamin C 25.4mg 42%
Vitamin A 0.5mg 16%
Iron 8.5mg 47%
Calcium 120.4mg 12%
Amount Per 100 g
Calories 61.15 Kcal (256 kJ)
Calories from fat 11.07 Kcal
% Daily Value*
Total Fat 1.23g 6%
Cholesterol 0.49mg 1%
Sodium 106.83mg 15%
Potassium 173.38mg 12%
Total Carbs 10.06g 11%
Sugars 2.78g 37%
Dietary Fiber 1.15g 15%
Protein 2.52g 17%
Vitamin C 7.6mg 42%
Vitamin A 0.1mg 16%
Iron 2.5mg 47%
Calcium 36.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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