Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 oz Olive oil
- 7 oz Onion, chopped
- 10 1/4 oz Cabbage, chopped
- 10 1/4 oz Tomatoes, chopped
- 1 pint Water
- 3 1/4 oz Lemon juice
- 4 tbsp Honey
- 3 1/4 oz Orange juice
- 1 oz Tofu balls
- =
Directions
1 Heat oil & saute onions till translucent.
2 Add cabbage & saute 5 minutes more.
3 Add tomatoes, water, lemon juice, honey & simmer for 15 to 20 minutes.
4 Season with salt & pepper & remove from heat.
5 Pour soup into food processor & puree to a smooth consistency.
6 Refrigerate for 6 to 8 hours.
7 Before serving, blend soup with orange juice.
8 Place tofu balls in a dish & pour soup over the top.
9 Garnish with julienned cabbage & chervil leaves