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Curried Vegetable And Tofu Soup

Healthycooking's picture
Ingredients
  Polyunsaturated oil 1 Tablespoon
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), crushed
  Ground cumin 1 Teaspoon
  Ground coriander 1 Teaspoon
  Ground turmeric 1 Teaspoon
  Chilli powder 1⁄2 Teaspoon
  Cauliflower 1⁄2 Small, cut into small florets
  Carrot 1 , diced
  Potato 1 Large, diced
  Zucchini 1 , sliced
  Vegetable stock 1 Liter (4 cups)
  Tofu 250 Gram, drained, pressed and cut into cubes
  Canned corn kernels 320 Gram (no added salt)
  Freshly ground black pepper To Taste
  Chopped fresh dill 3 Tablespoon
Directions

1.Heat oil in a large saucepan and cook onion, garlic, cumin, coriander, turmeric and chilli powder for 4-5 minutes.
Stir in cauliflower, carrot, potato, zucchini and stock.
Bring to the boil.
Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.
2.Using a slotted spoon remove 1 cup of cooked vegetables and puree in a food processor or blender.
3.Stir puree, tofu and corn into soup and heat gently for a further 4-5 minutes.
Season to taste with pepper.
Sprinkle with dill to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Stir Fried
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Quick, Healthy

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