Corn and Red Pepper Soup Recipe

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Ingredients:

Serving

2 tbsp vegetable oil
1 medium onion, chopped
1 garlic clove, minced
5 cups corn
2 (14 oz) cans chicken broth
1 (7 oz) jar roasted red peppers, drained and chopped
1/8 tsp ground nutmeg
1/4 tsp tabasco sauce
3/4 cup plain yogurt

Directions:

In a large saucepan, heat oil. Add onion and cook over medium heat, stirring until softened, 3 minutes.
Add garlic and cook 30 seconds.
Add corn and 2 cups water. Bring to a boil.
Reduce heat to medium-low, cover, and cook until corn is very tender, 7 minutes.
Process corn mixture in food processor or blender to make a coarse puree.
Return to saucepan and add chicken broth and peppers. Bring to a boil and cook for 1 minute.
Season with nutmeg and Tabasco. Ladle into bowls and top with yogurt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	267.08 Kcal (1118 kJ)
Calories from fat	91.23 Kcal
		% Daily Value*
Total Fat	10.14g	16%
Cholesterol	5.97mg	2%
Sodium	103.77mg	4%
Potassium	653.75mg	14%
Total Carbs	41.93g	14%
Sugars	9.42g	38%
Dietary Fiber	6.43g	26%
Protein	7.48g	15%
Vitamin C	24.2mg	40%
Iron	3.7mg	21%
Calcium	68.4mg	7%

Amount Per 100 g
Calories	90.5 Kcal (379 kJ)
Calories from fat	30.91 Kcal
		% Daily Value*
Total Fat	3.43g	16%
Cholesterol	2.02mg	2%
Sodium	35.16mg	4%
Potassium	221.51mg	14%
Total Carbs	14.21g	14%
Sugars	3.19g	38%
Dietary Fiber	2.18g	26%
Protein	2.53g	15%
Vitamin C	8.2mg	40%
Iron	1.3mg	21%
Calcium	23.2mg	7%

* 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

5.4

Points
7

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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