Curried Cauliflower & Tofu Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 259.2
- Total Fat: 12.7 g
- Cholesterol: 24.9 mg
- Sodium: 1,295.8 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 9.5 g
- Protein: 14.2 g
View full nutritional breakdown of Curried Cauliflower & Tofu Soup calories by ingredient
Introduction
A very fast and delicious vegetarian soup. Let me know what you think. A very fast and delicious vegetarian soup. Let me know what you think.Number of Servings: 6
Ingredients
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250 g./8oz. firm tofu
1/4 cup butter
1 cauliflower, cut into florets
2 onions, chopped
2 cloves garlic, minced
3 carrots, finely diced
2 potatoes, peeled and finely diced
2 tsp each; ground cumin, coriander, and curry powder
5 cups stock (chicken or vegetable)
1 tsp salt
1 cup frozen peas
Directions
Cut Tofu into 1/2-inch cubes; set aside.
In large saucepan, melt butter over medium heat; cook cauliflower, onions, garlic, carrots, and potatoes, stirring occasionally, for 5 minutes.
Stir in Cumin, coriander and curry powder; cook, stirring, for 1 minute. Stir in stock and salt; bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 8 mintues.
Stir in tofu and peas; simmer for 1 to 2 minutes or until heated through. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ADUMBUSPRIME.
In large saucepan, melt butter over medium heat; cook cauliflower, onions, garlic, carrots, and potatoes, stirring occasionally, for 5 minutes.
Stir in Cumin, coriander and curry powder; cook, stirring, for 1 minute. Stir in stock and salt; bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 8 mintues.
Stir in tofu and peas; simmer for 1 to 2 minutes or until heated through. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ADUMBUSPRIME.