Search
by Ingredient

Curried Corn & Tomato Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

Curried Corn and Tomato Soup recipe

 

Yield

6 servings

Prep

20 min

Cook

20 min

Ready

40 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 cups corn
Camera
4 cups chicken broth
Camera
1 tablespoon butter
Camera
1 each bay leaves
* Camera
1 cup onions
finely chopped
Camera
1 cup yogurt, plain
Camera
2 teaspoons garlic
minced
Camera
1 x chives
chopped
* Camera
1 tablespoon curry powder
Camera
3 tablespoons all-purpose flour
Camera
1 large tomatoes
in cubes
Camera

Ingredients

Amount Measure Ingredient Features
473 ml corn
Camera
946 ml chicken broth
Camera
15 ml butter
Camera
1 each bay leaves
* Camera
237 ml onions
finely chopped
Camera
237 ml yogurt, plain
Camera
1E+1 ml garlic
minced
Camera
1 x chives
chopped
* Camera
15 ml curry powder
Camera
45 ml all-purpose flour
Camera
1 large tomatoes
in cubes
Camera

Directions

Heat the butter in a saucepan and add the onion. Cook until wilted then add the garlic.

Stir.

Add the curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring.

Let simmer for 20 minutes.

Pour the soup into the container of a food processor or electric blender. Blend as thoroughly as possible.

Reheat and add the corn. Bring to the boil.

Remove from the heat and stir in the yogurt.

Serve sprinkled with chopped chives.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 317g (11.2 oz)
Amount per Serving
Calories 17731% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 272mg 11%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 17g
Vitamin A 9% Vitamin C 17%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe