Equipment:
Instant Pot
A sharp knife
Cooking Spoon
Soup Bowls
Slow cooker
Ingredients:
Red potatoes 4
Medium-sized carrots 4
Stalks of celery 3
Fresh corn 1 bag
Vegetable broth 1 box
Grounded turmeric 1tsp
Paprika powder 2tsps
Rosemary sprigs 3
Salt 1tsp
Crushed black pepper 1tsp
Instructions:
Instant Pot:
Chop all vegetables like potatoes, carrots, and celery stalks into diced size with a knife.
Next, add chopped veggies with fresh corn in a pot.
Then, mix vegetable broth until the vegetables are covered in this broth.
Now, add paprika powder, rosemary, and crushed turmeric to the same pot.
After that, sprinkle over crushed black pepper and salt.
Stir all items with a spoon.
Shift this instant pot on a medium flame.
Simmer all items for five to eight minutes.
After eight minutes, uncover the instant pot to release the water content.
After that, blend this soup with the help of an immersion blender until the mixture is smooth.
The tasty Weight Watchers Corn Soup is ready.
Transfer the soup into soup bowls. Enjoy.
Slow Cooker:
Cut all veggies into small sizes.
Now, add veggies and fresh corn to the slower cooker.
Next, pour vegetable broth to cover the vegetables.
Then, mix all the spices such as paprika powder, ground turmeric, crushed black pepper, rosemary, and salt in the slow cooker.
Simmer all soup items on a slow heat for three to four hours.
After four hours, check the soup. Add spices if required.
The yummy soup is ready to serve.
Serving Suggestions:
Enjoy the corn soup with a fruit salad or green leaves salad.
Pair it with croutons and crackers for a crispy texture.
Serve it with tortilla chips, zucchini fritters, or chicken strips.
Accompany it with cornbread, garlic bread, or simple bread.
Tips:
Choose a low-sodium broth or prepare homemade broth from scratch to minimize the sodium content.
Add spices like paprika powder, cumin, cilantro, and chili powder. These spices will not impact the calories.
You can add creaminess by blending the soup.
Decorate the soup with grated low-fat cheese, fresh cilantro, or sour cream.
Use bell peppers of different colors for extra taste and nutrients.
Storage Information:
Fridge:
Store the leftover soup in a tight jar and refrigerate it for five to six days.
Freezer:
First, cool the soup before freezing. Then, save it in a closed vessel and freeze it for two to three months.
Reheating:
We use a microwave oven or a pot to reheat the soup.
FAQs:
Can I include protein sources in the soup?
Yes, you can increase the soup’s flavor and texture by adding protein sources like beans and chicken. Manage the seasoning and cooking time accordingly.
Is this soup gluten-free?
This soup is a good choice for people who have gluten sensitivity or intolerance because it is gluten-free.
Is it possible to substitute frozen corn for fresh?
Fresh corn has the best taste and aroma. But frozen corn also works well.
Nutritional facts per serving amount:
Per Serving 1
Total Amount 6
Total Calories 227 kcal
Carbohydrates 50 g
Sugar 6 g
Dietary fiber 6 g
Protein 6 g
Total fat 1 g
Sodium 268 mg
Total Weight Watchers Points Per Serving is only two (2) points.
