- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2006
Ingredients
Method
In large saucepan, heat vegetable oil over medium heat; fry sliced carrots and celery, onion, garlic, thyme and pepper, stirring occasionally, until onion is softened, about 5 minutes.
Add vegetable stock and potato; bring to boil. Reduce heat, cover and simmer until carrots and potato are tender, about 15 minutes.
Cut tofu into 1/2-inch (1 cm) cubes. Add to soup along with soybeans and hot pepper sauce; heat through.
Serve sprinkled with chives.
Nutritional facts <b>Per serving:</b> about
- Sodium 1053 mg
- Protein 18 g
- Calories 291.0
- Total fat 12 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 32 g
%RDI
- Iron 29.0
- Folate 71.0
- Calcium 22.0
- Vitamin A 145.0
- Vitamin C 47.0
