• low fat 1.26g 1.26%
  • low sat fat 0.29g 0.29%
  • med salt 189.65mg 0.19%
  • low sugar 2.12g 2.12%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Remove the corn kernels from the corncob with a small sharp knife.
  2. Heat the oil in a medium saucepan to a medium-low temperature. Add the shallots and cook stirring until just soft.
  3. Add the corn kernels and stock to the pan, cover, increase the heat and bring to the boil. Reduce heat and simmer, partially covered until corn is just tender (about 10 minutes). Stir occasionally.
  4. Add the butter beans, and simmer uncovered for 5 minutes. Remove from heat.
  5. Puree 1 cup of the soup until almost smooth, using a food processor or blender.
  6. Return to the pan, add the basil, parsley and stir to combine.
  7. Return the pan to the stove and bring to the boil over a medium heat, uncovered, stirring occasionally. Stir in the lime juice and allow to boil through for 1 minute.
  8. Add the evaporated milk and season with pepper to taste.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
323.04g
100.00g
Energy (kJ)
649.82kJ
201.16kJ
Protein (g)
10.89g
3.37g
Total fat (g)
4.06g
1.26g
- Saturated fat (g)
0.93g
0.29g
- Polyunsaturated fat (g)
0.84g
0.26g
- Monounsaturated fat (g)
2.04g
0.63g
Cholesterol (mg)
3.01mg
0.93mg
Carbohydrate-available (g)
16.67g
5.16g
CarbohydrateSE (g)
16.17g
5.00g
- Sugars (g)
6.85g
2.12g
Water (g)
161.40g
49.96g
Dietary fibre (g)
4.51g
1.40g
Thiamin (mg)
0.18mg
0.05mg
Riboflavin (mg)
0.29mg
0.09mg
Niacin (mg)
1.01mg
0.31mg
Niacin equivalents (mg)
2.85mg
0.88mg
Vitamin C (mg)
20.19mg
6.25mg
Total folate (ug)
51.48ug
15.94ug
Total vitamin A equivalents (ug)
70.49ug
21.82ug
Retinol (ug)
6.35ug
1.97ug
Beta carotene equivalents (ug)
384.69ug
119.08ug
Sodium (mg)
612.64mg
189.65mg
Potassium (mg)
616.40mg
190.81mg
Magnesium (mg)
37.42mg
11.58mg
Calcium (mg)
119.16mg
36.89mg
Phosphorus (mg)
184.68mg
57.17mg
Iron (mg)
1.79mg
0.56mg
Zinc (mg)
1.93mg
0.60mg

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