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Servings: 1
11 g protein
51 g carbs
7 g fat
302 kcal

Instructions

  • Take a deep sauce pan for making the soup. Heat the pan over medium heat adds oil and saute onion and garlic for about a minute.
  • Add chopped celery, carrot, mushroom and vegetable stock.
  • Cover and cook until vegetables are soft.
  • Add corn, green peas, thyme, salt and pepper, stir and bring to a boil.
  • Mix flour with milk in a small bowl, add to the soup. Stir and cook for 5 minutes or until thick.
  • Remove from the heat and serve in soup bowl.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 302 kcal

Calories from Fat 63


% Daily Values*


Total Fat 7 g

10%


Saturated Fat 2.25 g

9.38%



Polyunsaturated Fat 1.34 g



Monounsaturated Fat 2.57 g



Cholesterol 10 mg

4%



Sodium 879 mg

38.22%



Potassium 661 mg



Total Carbohydrate 51 g

16.45%


Dietary Fiber 2.74 g

8.56%



Sugars 9.98 g

11.09%



Protein 11 g


Vitamin A 32.89%

Vitamin C 16.25%


Calcium 22.1%

Iron 23.08%


* Nutritional Values are estimated and may vary

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