Indian

Tofu Vegetable Soup is for Soup.

Tofu Vegetable Soup takes 30 minutes to prepare.

Tofu Vegetable Soup takes 40 minutes to cook.

Tofu Vegetable Soup makes 10 servings.

The ingredients for Tofu Vegetable Soup are:

Chickpeas (garbanzo beans), 0.5 cup (remove)
Moong dal green, raw (dry/uncooked weight), 70 gram(s) (remove)
Beans, black, 0.5 cup (remove)
Beans, white, 0.5 cup (remove)
Peas, frozen, 0.5 cup (remove)
Cabbage, fresh, 2 cup, chopped (remove)
Carrots, raw, 2 cup, chopped (remove)
Mushrooms, fresh, 3 cup, pieces or slices (remove)
Garlic, 6 cloves (remove)
Pacific Natural Foods Organic Vegetable Broth Low Sodium, 32 oz (remove)
Iodized Salt 1/4tsp (1.5g) = 1 serving, 1 tsp (remove)
Turmeric, ground, 1 tbsp (remove)
Raja Foods Swad Chilli Powder, 5 gram(s) (remove)
Nasoya Extra Firm Organic Tofu 1/5 pkg=1svg, 280 gram(s) (remove)
Water, tap, 2 cup (8 fl oz) (remove)

Here is how you make Tofu Vegetable Soup:

Mix all the ingredients except Water, Tofu, Chilli Powder, Turmeric Powder and Salt and Presurre Cook for 3 sounds (whistles). Once the sound (pressure) is down, open and mix the remaining ingredients and bring it to boil. Turn off and let it stand for 5 mins.Mix well and Serve in bowl with Black Pepper powder.Serving Size: Makes 10 1 bowl servingsNumber of Servings: 10Recipe submitted by SparkPeople user RGSMANI.

The nutritional information for Tofu Vegetable Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 131.9

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 362.9 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 5.8 g
• Protein: 8.6 g

Tofu Vegetable Soup is Indian cuisine.

The dietary needs meet for Tofu Vegetable Soup is Vegetarian