Serve with: Romaine salad and whole wheat bagels This makes a great last-minute soup using frozen vegetables. Look for tofu with calcium sulfate in the ingredient list to increase your calcium intake.
- Portion size 4 servings
Ingredients
Topping:
Method
In saucepan, heat oil over medium heat; cook onion, garlic, basil and pepper until onion is softened, about 5 minutes.
Add stock; bring to boil. Add broccoli and cauliflower; reduce heat, cover and simmer until vegetables are tender, about 5 minutes. Add tofu and heat through. In batches, transfer to blender and blend until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate until chilled. Cover and refrigerate for up to 2 days.)
Topping: In small bowl, mix carrot with parsley; sprinkle over each serving.
Nutritional facts <b>Per serving:</b> about
- Sodium 964 mg
- Protein 6 g
- Calories 127.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
%RDI
- Iron 10.0
- Folate 20.0
- Calcium 6.0
- Vitamin A 61.0
- Vitamin C 82.0
