Tofu, shrimp and vegetable soup recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 173 calories / serving
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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.

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  • 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
  • Energy 730kj 173kcal 9%
  • Fat 4g 6%
  • Saturates 1g 7%
  • Sugars 5g 6%
  • Salt 4g 66%

of the reference intake
Carbohydrate 15.9g Protein 14.4g Fibre 2.7g

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