Tofu, shrimp and vegetable soup recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 180 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
167533 HERO

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.

See more Soup recipes

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 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
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Calories
    180
    9%
  • Sugar
    6g
    7%
  • Fat
    4g
    6%
  • Saturates
    0.5g
    3%
  • Salt
    4g
    67%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
Find out more
Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.