Tofu Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 131.9
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 362.9 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 5.8 g
  • Protein: 8.6 g

View full nutritional breakdown of Tofu Vegetable Soup calories by ingredient


Introduction

Vegetarian Tofu Soup Vegetarian Tofu Soup
Number of Servings: 10

Ingredients

    Chickpeas (garbanzo beans), 0.5 cup (remove)
    Moong dal green, raw (dry/uncooked weight), 70 gram(s) (remove)
    Beans, black, 0.5 cup (remove)
    Beans, white, 0.5 cup (remove)
    Peas, frozen, 0.5 cup (remove)
    Cabbage, fresh, 2 cup, chopped (remove)
    Carrots, raw, 2 cup, chopped (remove)
    Mushrooms, fresh, 3 cup, pieces or slices (remove)
    Garlic, 6 cloves (remove)
    Pacific Natural Foods Organic Vegetable Broth Low Sodium, 32 oz (remove)
    Iodized Salt 1/4tsp (1.5g) = 1 serving, 1 tsp (remove)
    Turmeric, ground, 1 tbsp (remove)
    Raja Foods Swad Chilli Powder, 5 gram(s) (remove)
    Nasoya Extra Firm Organic Tofu 1/5 pkg=1svg, 280 gram(s) (remove)
    Water, tap, 2 cup (8 fl oz) (remove)

Tips

You can also serve this with Bread Croutons. Makes good dinner (healthy) and Lunch (healthy) and rich in protein.
Also you can substitute any dals and any vegetables.


Directions

Mix all the ingredients except Water, Tofu, Chilli Powder, Turmeric Powder and Salt and Presurre Cook for 3 sounds (whistles). Once the sound (pressure) is down, open and mix the remaining ingredients and bring it to boil. Turn off and let it stand for 5 mins.
Mix well and Serve in bowl with Black Pepper powder.

Serving Size: Makes 10 1 bowl servings

Number of Servings: 10

Recipe submitted by SparkPeople user RGSMANI.