Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Yam | not in our table | 0 |
| 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
- 6 oz lite silken tofu drained
- 3 oz leek chopped
- 6 oz acorn squash (peeled) cut into 1" cubes
- 1 sm yam (peeled) cut into 1" cubes
- 4 cup water
- 1 tbl olive oil
- 1 cube vegetable broth
- 1/8 tsp nutmeg
- 2 x cloves
- 1/8 tsp curry powder
- salt to taste
Directions
Saute the leek in olive oil over low heat for a couple minutes. Add the rest of vegetables plus 1/4 cup of water and continue to cook for five minutes, stirring occasionally.
Add the tofu, seasoning, vegetable broth, and the rest of the water and cook over low to medium heat until vegetables are soft. Remove the cloves. Then puree the soup in a food processor or blender until smooth.
Return to the pot. Add water if the soup is too thick. Adjust the seasoning and cook over low heat for 5 minutes, then serve.
Category:Taiwanese Recipes
Category:Taiwanese Soups