Vegetable Soup With Creamed Corn

May 08, 2023May 8, 20230 15

Vegetarian soup with a delicious creamed corn twist

by The Chefin Soup

Prep

15 min

Cook

25 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

185

Sugar

10g

Fat

This delicious vegetarian soup with creamed corn is a great option for anyone looking for a light and healthy meal. The soup is packed with a variety of nutritious vegetables, making it a great way to fuel your body with vitamins and minerals. The creamed corn adds a creamy texture and a touch of sweetness to the soup that everyone will enjoy. It is perfect for those chilly winter nights, or as a light lunch or dinner option throughout the year.

Instructions

1.	Heat a large pot over medium heat and add olive oil.
2.	Add the sliced leek and celery, and sauté for a few minutes until the vegetables start to soften.
3.	Pour in the chicken broth and bring to a boil.
4.	Add the can of creamed corn and stir well to combine.
5.	Add in the sliced baby squash and the shredded spinach.
6.	Let the soup simmer for about 10-15 minutes, or until the vegetables are soft.
7.	Season with cracked black pepper to taste.

PROS

This vegetable soup is a great way to get your daily dose of vegetables and is deliciously creamy with the addition of creamed corn.

It is also vegetarian-friendly and low in fat.

CONS

This soup might not be as filling as a meat-based soup.

It takes a little bit of preparation to chop and slice the vegetables needed for this soup recipe.

HEALTH & BENEFITS

This vegetarian soup is low in fat and calories, making it a great meal option for those who are watching their weight.
The vegetables in this recipe are a great source of vitamins, minerals, and fiber, which can help improve gut health and reduce the risk of chronic diseases.

	1 tablespoon extra virgin olive oil
	1 leek , halved , washed and thinly sliced
	1 stalk celery , thinly sliced
	1 liter low-fat chicken broth
	1 can creamed corn
	100 g baby squash , sliced
	1 cup of english spinach , shredded
	cracked black pepper