Corn Soup
Our dietitians' favouriteBy Stefano Faita
- Prep: 45 min
- Cooking: 30 min - 35 min
Ingredients
- 1 medium onion diced
- 1 fennel bulb diced
- 1 carrot diced
- 6 corn on the cob shucked or 5-6 cups (1.25-1.5 l) frozen corn
- 1/2 cup (125 mL) diced ham
- 3 sprigs thyme
- 6 cups (1.5 L) Milk
- Salt and pepper to taste
- 1 tbsp (15 mL) fresh italian parsley finely chopped
- Dash of olive oil
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Preparation
Sauté onion in a skillet and cook for 3 or 4 minutes. Add the other vegetables and cook for 5 to 7 minutes. Add diced ham and thyme, then cook for another 2 to 3 minutes.
Lower heat, add milk and allow to simmer gently for around 20 minutes. Thicken soup with a few pulses from a hand blender. Season to taste. Garnish with finely chopped parsley and drizzle with olive oil just before serving.
Tips
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Nutritional information
Per serving| Energy: | 311 Calories |
| Protein: | 16 g |
| Carbohydrate: | 47 g |
| Fat: | 9 g |
| Fibre: | 5.4 g |
| Sodium: | 361 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 30 % / 328 mg |
| Folate: | 36 % |
| Riboflavin: | 38 % |
| Vitamin B12: | 69 % |
| Vitamin D: | 62 % |
