Directions:
- Place the potato, onion, celery and stock in a large pan and bring to the boil.
- Simmer covered for 20 minutes or until the veges are tender.
- Leave to cool slightly.
- Process the vegetables in a food processor until smooth.
- Return to a clean pan and bring gently to the boil.
- Reduce the heat, add corn and zucchini and cook until the zucchini is tender but still firm.
- Stir in the cheddar, rocket leaves and milk.
- Reheat gently while stirring, but do not allow the soup to boil.
- Adjust the consistency of the soup with extra stock if necessary.
- Season to taste with salt and freshly ground pepper and serve topped with the chopped prosciutto.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.9 Kcal (1678 kJ) | ||
| Calories from fat | 119.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.24g | 20% | |
|---|---|---|---|
| Cholesterol | 41.24mg | 14% | |
| Sodium | 596.15mg | 25% | |
| Potassium | 713.88mg | 15% | |
| Total Carbs | 47.86g | 16% | |
| Sugars | 12.22g | 49% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 22.21g | 44% | |
| Vitamin C | 9.3mg | 15% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 63.4mg | 352% | |
| Calcium | 358.4mg | 36% | |
| Amount Per 100 g | |||
| Calories | 69.03 Kcal (289 kJ) | ||
| Calories from fat | 20.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 20% | |
|---|---|---|---|
| Cholesterol | 7.1mg | 14% | |
| Sodium | 102.65mg | 25% | |
| Potassium | 122.92mg | 15% | |
| Total Carbs | 8.24g | 16% | |
| Sugars | 2.1g | 49% | |
| Dietary Fiber | 0.68g | 16% | |
| Protein | 3.82g | 44% | |
| Vitamin C | 1.6mg | 15% | |
| Vitamin A | 0.2mg | 29% | |
| Iron | 10.9mg | 352% | |
| Calcium | 61.7mg | 36% | |
* 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.
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