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Soup with Canned Corn

A great soup course for lunch that adults and kids will both love! Soup with canned corn will brighten any gloomy day. The standout feature of this soup is the shape of the ingredients — everything should be cut equally small. The pasta should be tiny too, like little stars or rounds. If you don't have chicken broth, any meat broth will do.

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Soup with canned corn
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 4 g
Fats 27 % 3 g
Carbohydrates 36 % 4 g
54 kcal
GI: 75 / 25 / 0
    1. Peel and wash the potatoes and cut them into smaller cubes than you usually would for soup. Add the prepared potatoes to the broth and set it over the heat.
    1. Peel, wash, and dice the onion and carrots small. Wash the button mushrooms and cut them to match the size of the other ingredients.
    1. Fry the onion, carrots, and mushrooms in sunflower oil until soft, then add them to the broth with the potatoes.
    1. Drain the corn and add it to the soup. Cook for 5 minutes, then add the small pasta and season with salt.
    1. Wash and chop the dill, add it to the soup right after the pasta, bring the soup to a boil, and take it off the heat.
  • Serve hot.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Button mushrooms - 24  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Chicken broth - 19  kcal/100g

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