Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Swede | not in our table | 0 |
| Sweetcorn | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium-sized onion, finely chopped
- 1 leek, trimmed and sliced
- 1 carrot, diced
- 200g swede or turnip, diced
- 1 medium-sized potato, diced
- 400ml reduced-salt vegetable or chicken stock
- 1 tbsp cornflour
- 600ml 1%-fat milk
- 75g sweetcorn
- 1 pinch ground black pepper
Directions
Put the onion, leek, carrot, swede or turnip, potato and stock into a large saucepan. Bring to the boil, then reduce the heat and simmer, partially covered, for 25 minutes, until the vegetables are tender. Information: You could use butternut squash or sweet potato instead of swede or turnip, if you prefer.
Blend the cornflour to a smooth paste with 2 to 3 tablespoons of the milk. Add the remaining milk to the saucepan with the sweetcorn, then stir in the blended cornflour. Heat gently, stirring constantly, until the soup thickens and just begins to boil.
Season with black pepper and ladle into bowls. Serve each portion with a wholemeal roll, if you like. Information: Cool the soup and store in a covered container for up to 3 days, or freeze for up to 3 months.