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Ingredientes
- 2 c. corn kernels
- 1 Tbsp. butter
- 1 c. onions, medium
- 2 tsp garlic, crushed
- 1 Tbsp. curry pwdr
- 2 Tbsp. flour, plain
- 3 x tomatoes
- 1 Tbsp. tomato paste
- 4 c. chicken stock
- 1 x bay leaf
- 1 c. lowfat yoghurt, natural chives, minced
Direcciones
- Finely slice onions. Dice tomato.
- Heat the butter in a saucepan and add in the onion. Cook till wilted then add in the garlic. Stir. Add in the curry pwdr and flour. Stir. Add in the tomato, tomato paste, chicken stock and bay leaf, stirring. Let simmer for 10 min.
- Blend the soup in a food processor or possibly electric blender.
- Reheat soup and add in the corn. Bring to the boil. Stir in the yogurt and heat without boiling.
- Serve sprinkled with minced chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 436g | |
| Recipe makes 4 servings | |
| Calories 173 | |
| Calories from Fat 52 | 30% |
| Total Fat 5.94g | 7% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 462mg | 19% |
| Potassium 651mg | 19% |
| Total Carbs 25.25g | 7% |
| Dietary Fiber 4.4g | 15% |
| Sugars 7.77g | 5% |
| Protein 7.7g | 12% |
