Broccoli Carrot Tofu Soup Recipe

This silky smooth puree has a brilliant color, with herbs as seasoning and tofu as the substitute for croutons !

Nutritional info

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  • 110.3 kcal
    Energy
  • 0.4 gm
    Protein
  • 4.5 gm
    Total Fat
  • 0.5 mg
    Iron
  • 5.9 mg
    Vitamin C
  • 12.4 gm
    Carbohydrate
  • 14.3 mg
    Calcium
  • 224.6 mcg
    Vitamin A
1/4 Diced Cup(18.0 gm) Broccoli
50 Ml(50.0 ml) Water
1 Tsp(2.0 ml) Olive Oil
1/2 Tsp(2.0 gm) Butter
1/4 Tsp(1.0 gm) Salt
1/8 Powder Tsp(0.37 gm) Black Pepper
1/4 Tsp(0.3 gm) Mixed Herbs
1/8 Diced Cup(15.0 gm) Onion
1/4 Diced Cup(42.0 gm) Potato
2 Diced Tbsp(22.0 gm) Tofu
1/2 Diced Cup(71.0 gm) Carrot
  • Take a kadhai and add 1/2 tsp butter.

  • When the butter melts, add 1/4th tsp mixed herbs, 2 tbsp diced tofu and roast well. Keep aside.

  • Take another pan and heat 1 tsp olive oil in it.

  • Add 1/8th cup diced onion, 1/4th cup diced potato, 1/4th cup diced carrot, 1/4th cup diced broccoli, 1/4th tsp salt, 1/8th tsp black pepper powder and mix well.

  • Add water, cover and allow it to cook.

  • Remove the mixture from the flame and add to a blender.

  • Blend the mixture well and pour in a soup bowl.

  • Garnish with roasted tofu and serve hot.