Sweetcorn and Chili Soup Recipe

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Sweetcorn and Chili Soup
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Ingredients:

Directions:

  1. Heat the butter and olive oil in a large saucepan over medium heat.
  2. Fry the onion for about 10 minutes until translucent and golden, stirring occasionally.
  3. Add the corn and chili pepper and continue frying about 5 minutes, again stirring occasionally.
  4. Add the stock, season with salt and pepper and bring to the boil. Simmer for 10 minutes.
  5. Transfer 2/3 of the soup to a food processor and whiz to a coarse puree. Add back into the pan and stir in the lemon juice and parsley. Taste for seasoning.
  6. Serve with a spoonful of sour cream and more parsley, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 757.94 Kcal (3173 kJ)
Calories from fat 86.7 Kcal
% Daily Value*
Total Fat 9.63g 15%
Cholesterol 10.18mg 3%
Sodium 24794.46mg 1033%
Potassium 331.17mg 7%
Total Carbs 140.89g 47%
Sugars 2.22g 9%
Dietary Fiber 3.31g 13%
Protein 3.96g 8%
Vitamin C 17.6mg 29%
Iron 0.2mg 1%
Calcium 22mg 2%
Amount Per 100 g
Calories 225.38 Kcal (944 kJ)
Calories from fat 25.78 Kcal
% Daily Value*
Total Fat 2.86g 15%
Cholesterol 3.03mg 3%
Sodium 7372.75mg 1033%
Potassium 98.48mg 7%
Total Carbs 41.89g 47%
Sugars 0.66g 9%
Dietary Fiber 0.99g 13%
Protein 1.18g 8%
Vitamin C 5.2mg 29%
Iron 0.1mg 1%
Calcium 6.5mg 2%

* 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

  • 15.3
    Points
  • 18
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium

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