Tofu 1-2-3
Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion, celery, and garlic and cook, stirring, for 3 minutes. Add the asparagus and cook, stirring, for 5 minutes more.
Add the vegetable broth and bring to a boil. Cover, reduce the heat, and simmer until the vegetables are tender, about 20 minutes. Remove from the heat, add the tofu, and puree the soup using a hand-held blender. (Alternatively, puree the soup in batches using a traditional blender, then transfer back into the pot). Season with salt and pepper to taste and serve hot or chilled.
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Serving Size: 1 Serving (409g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 68 | ||
Calories from Fat: 19 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 616.2mg | 21 % | |
Potassium 350.2mg | 9 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 7.8g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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