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
Step 1In 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 2Add potatoes, kale and broth. Bring to boil.
Step 3Rinse 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 4Ladle into soup bowls and sprinkle with cheese, if using.
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.
Per serving (1 of 6)
- 4 g
- 115 mg
- 520 mg
- Total fat
- 2 g
- Saturated fat
- 0.3 g
- 0 mg
- 17 g
- 3 g
- 4 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.