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Soup with Korean Carrots, Corn, and Potatoes

An appetizing soup for anyone who loves European-style cooking!

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Soup with Korean carrots, corn and potatoes
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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 37 % 7 g
Fats 16 % 3 g
Carbohydrates 47 % 9 g
85 kcal
GI: 89 / 11 / 0
  • Finely chop the chicken, rinse it, cover with cold water, and cook a broth. Then add diced potatoes, the Brussels sprouts, the Korean-style carrots (sautéed in a little vegetable oil), the canned corn, and salt to taste. Simmer gently until everything is done, then ladle into bowls and serve hot.

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 uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Brussels sprouts - 43  kcal/100g
  • Boiled Brussels sprouts - 36  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Korean carrots - 134  kcal/100g

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