Vegetarian
Corn and Carrot Soup
Naturally sweet with no added sugar. The corn and carrot simmer long enough for the sweetness to move into the broth.
- Time
- 25 min
- servings
- 4
- Spice level
- Not spicy
- Estimated cost per serving
- Rp 4.500
Equipment used:StovePot
Ingredients
Quantities adjust automatically.
- 2 pcSweet cornNot yet
- 3 pcCarrotNot yet
- 1 pcPotatooptionalNot yet
- 1 stalkSpring onionNot yet
- 2 stalkCeleryoptionalNot yet
- 4 cloveGarlicNot yet
- ½ pcOnionoptionalNot yet
- ½ tspPepperNot yet
- ¼ tspNutmegoptionalNot yet
- 1½ tspSaltNot yet
- 1 tbspMargarineNot yet
Method
- 1
Fry the garlic and onion in margarine until soft and sweet.
- 2
Add 1.2 litres of water with the corn rounds and potato. Simmer until the corn is tender.
- 3
Add the carrot and cook until soft. Season with pepper, nutmeg, and salt.
- 4
Scatter spring onion and celery as you serve.
Estimated nutrition per serving
- Energy
- 129 kkal
- Protein
- 4 g
- Carbohydrate
- 23 g
- Fat
- 4 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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