Tofu, shrimp and vegetable soup recipe

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167533 HERO
  • Rating: 4 stars
  • Cost per serving: £1.54
  • 10 mins to prepare and 20 mins to cook Takes: 10 mins to prepare and 20 mins to cook
  • 4 Serves: 4

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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  • 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
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1 of you five-a-day Each serving contains
  • Calories 180 9%
  • Sugar 6g 7%
  • Fat 4g 6%
  • Saturates 0.5g 3%
  • Salt 4g 67%
of an adult's Reference Intake amount. Find out more
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