Vegetable Soup with Potato and Corn
野菜スープ（じゃが芋・コーン）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest soups on the preschool lunch menu: small cubes of potato and carrot simmered in a light consommé broth with sweet corn kernels. The corn gives the soup a natural sweetness that children take to right away, and the vegetables are cooked until soft enough to eat easily with a spoon. Cutting everything into 1 cm dice means each spoonful fits a small mouth and cooks through evenly, so it is a soup that even the youngest children can manage on their own.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 30 gpotato
- 7.5 gcarrot
- 10.5 gwhole kernel corn (canned or frozen)
Seasonings
- 150 mlwater
- 0.8 gconsommé bouillon (granules or cube)Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
- 0.3 gsalt
About the Japanese ingredients in this recipe
- consommé bouillon (granules or cube) (コンソメ)
- Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
Directions
- 1
Cut the potato and carrot into 1 cm dice.
- 2
Put the water, the diced vegetables from step 1 and the consommé in a pot and bring to a boil, then add the corn and simmer until the vegetables are soft.
- 3
Add the salt to adjust the seasoning.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 30 kcal | 60 kcal | 30 kcal |
| Protein | 0.9 g | 1.8 g | 0.9 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 8.1 g | 16.2 g | 8.1 g |
| Fiber | 3.2 g | 6.3 g | 3.2 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 3 mg | 6 mg | 3 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 160.5 mg | 321 mg | 160.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 30 kcal | 0.9 g | 0 g | 8.1 g | 3.2 g | 0.6 g | 3 mg | 0.2 mg | 160.5 mg |
| 1 adult serving | 60 kcal | 1.8 g | 0 g | 16.2 g | 6.3 g | 1.2 g | 6 mg | 0.3 mg | 321 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
