Chunky kale soup with tofu noodles
This soup can be made ahead and enjoyed for lunch or with some crusty whole grain bread for dinner
110 cal
Serves 6
Prep time
0h 15m
Cook time
0h 15m
Total time
0h 30m
Ingredients
Directions
-
Step 1
In a soup pot, heat oil over medium heat and cook onions, carrot, celery, garlic, thyme and hot pepper flakes for about 5 minutes or until softened. -
Step 2
Add potatoes, kale and broth. Bring to boil. -
Step 3
Rinse tofu noodles well under hot water and drain; add to pot. Reduce heat; cover and simmer for about 10 minutes or until potatoes are tender when pierced with fork. -
Step 4
Ladle into soup bowls and sprinkle with cheese, if using.
Tips
-
Look for tofu spaghetti shaped noodles where you find other tofu products in stores. If it is unavailable you can substitute 1/2 a 350 g pkg of extra firm tofu diced.
Nutritional information
Per serving (1 of 6)
- Calories
- 110
- Protein
- 4 g
- Sodium
- 115 mg
- Potassium
- 520 mg
- Total fat
- 2 g
- Saturated fat
- 0.3 g
- Cholesterol
- 0 mg
- Carbohydrates
- 17 g
- Fibre
- 3 g
- Sugars
- 4 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.
