Photo: Cala
Estimated Nutrition (whole recipe, rough)
520
Calories
26g
Protein
8g
Fat
92g
Carbs
Counts 7 of 8 ingredients — the other 1 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 |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tofu | 100g firm | 76 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pumpkin | 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
- 1 quart vegetable broth
- ½ cup carrots , in tiny cubes (the size of small peas)
- ½ cup diced zucchini
- ½ cup diced yellow crooked-neck squash
- ½ cup baby corn , ¼-inch pieces (or ¼ cup frozen corn—see notes)
- ½ cup small peas (frozen—see notes)
- ½ cup minced firm tofu
- 1–1½ cups cooked small pasta (see notes)
Directions
1
Bring broth to boil in a medium-sized saucepan.
2
Add carrots, and lower the heat to a simmer .
3
Cook for 5 minutes, or until carrots are just tender.
4
Add zucchini, squash, and corn.
5
Simmer for 5 minutes, then stir in peas, tofu, and cooked pasta.
6
Simmer just a couple of minutes longer.
7
Serve hot (or very warm) in small bowl with small spoons.
Recipe sourced from
wikibooks