Hot & sour vegetable soup with tofu
Serve this spicy soup with a glass of Riesling - it's the perfect match
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Vegetarian
- Bring the vegetable stock to a boil with the curry paste, lemon grass and chilli, add the sweet potato and cook for 5 minutes. Then add the shallots, mushrooms and tofu and cook for 3 minutes. Add the cherry tomatoes and cook for a further 2 minutes. Stir in the lime juice and coriander.
Per serving
164 kcalories, protein 9.9g, carbohydrate 22.3g, fat 4.5 g, saturated fat 0.6g, fibre 3.1g, salt 1.45 g
Recipe from olive magazine, November 2006.
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http://www.bbcgoodfood.com/recipes/3986/
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Vegetarian
Ingredients
- vegetable stock fresh, cube or concentrate, made up to 750ml
- 1-2 tsp of any sort of Thai curry paste
- 1 stick of lemongrass , bashed to bruise it
- 1 lightly bashed bird's-eye chilli
- 1 small sweet potato , peeled and cubed
- 2 shallots , peeled and quartered
- 8 button mushrooms
- 1 block of firm tofu , cubed
- 8 cherry tomatoes
- 1 lime , juiced
- a handful of coriander
Per serving
164 kcalories, protein 9.9g, carbohydrate 22.3g, fat 4.5 g, saturated fat 0.6g, fibre 3.1g, salt 1.45 g
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29 September 2009
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