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
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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