Tofu, shrimp and vegetable soup

  • Rating: 4 stars
  • Takes: 10 mins to prepare and 20 mins to cook
  • Serves: 4


  • 1.4l light vegetable stock
  • 250g raw king prawns/shrimp
  • 100g frozen peas, thawed
  • 200g canned sweetcorn, drained
  • 200g tofu, cubed
  • 25ml white wine vinegar
  • salt
  • pepper

Each serving contains 180 calories, 6g sugar, 4g fat, 0.5g saturates and 4g salt.


Bring the vegetable stock to a simmer over a medium heat. Add the tofu and simmer over a reduced heat for 10 minutes. Add the prawns/shrimp and cook for a further 4-5 minutes until they are pink and tender. Add the sweetcorn, peas and white wine vinegar and cook for 1 minute. Remove from the heat and adjust the seasoning to taste before serving.

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