Creamy Mexican corn and tomato soup Recipe
Creamy, spicy corn and tomato soup.
Ingredients
- 1 tsp Olive Oil
- 1 medium onion, finely chopped
- 350g sweet corn, canned
- 300g chopped tomatoes, canned
- 425g tomato paste (purée)
- 1 cube vegetable stock
- 1 tsp chili powder
Directions
- Heat oil in a large pan and sauté chopped onion until soft.
- In a blender or food processor blend to a thick pulp 300g of sweetcorn, add to the pan, stir.
- Stir in chopped tomatoes and tomato puree.
- Add ½ cup water, vegetable stock cube and chili powder.
- Bring to a boil, turn down the heat and cook for 10 minutes.
- When done, add the remaining (50g) corn kernels. Season with salt if needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 151 | |
| Calories from Fat 19 | 13% |
| Total Fat 2.27g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1090mg | 45% |
| Potassium 1373mg | 39% |
| Total Carbs 32.18g | 9% |
| Dietary Fiber 6.7g | 22% |
| Sugars 17.35g | 12% |
| Protein 6.56g | 10% |
