Rice and Vegetable Soup with Tofu

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Rice and Vegetable Soup with Tofu
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
107
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie107 kcal(5 %)
Protein7 g(7 %)
Fat3 g(3 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage1.4 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.2 mg(35 %)
Vitamin K16.3 μg(27 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.1 mg(7 %)
Folate20 μg(7 %)
Pantothenic acid0.1 mg(2 %)
Biotin2.1 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17 mg(18 %)
Potassium141 mg(4 %)
Calcium76 mg(8 %)
Magnesium37 mg(12 %)
Iron1.3 mg(9 %)
Iodine3 μg(2 %)
Zinc0.8 mg(10 %)
Saturated fatty acids1.1 g
Uric acid15 mg
Cholesterol3 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
50 grams carrots
50 grams red Bell pepper
1 tsp butter
150 grams Tofu
50 grams cooked Rice
800 milliliters vegetable stock (jarred)
1 Tbsp bright soy sauce
salt
white peppers
1 Tbsp finely chopped parsley
How healthy are the main ingredients?
Tofucarrotsoy sauceparsleysalt

Preparation steps

1.

Peel the carrot and cut into small cubes. Rinse the peppers, halve lengthwise, remove the seeds and white ribs, and finely dice.

2.

Heat the butter in a saucepan and add the carort and bell pepper and sauté briefly. Add the broth and bring to a boil. Pour the soy sauce into the pan and season with salt. Bring to a boil, reduce to a simmer and simmer 5 minutes over low heat.  Cut the tofu into small pieces, add to the soup and simmer 3 minutes, season with salt and pepper and stir in the parsley.

3.

To serve, spoon a little rice into each heated bowl and pour in the broth.