Ministry of Curry · by Archana Mundhe★ 4.9 (8)
Lemon Coriander Soup with Tofu Recipe
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 21%
CARBS 20G38% OF CAL
3G FIBER0G ADDED0G INTRINSIC10G OTHER6G TOTAL SUGAR
FAT 12G51% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and flavorful Indian soup with cilantro, ginger, and chilies simmered with tofu, cabbage, and carrot. Finished with a squeeze of fresh lemon, it's a warming, aromatic first course or light main.
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View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons oil (divided)
- 2 tablespoons ginger (grated)
- 2 tablespoons garlic (minced)
- 3 to 6 green chillies (sliced, or 1 to 2 jalapeños)
- 1 cup cilantro stems (roughly chopped)
- 12 black peppercorns
- 4 cups low sodium vegetable broth
- 1 cup green cabbage ( thinly sliced)
- 1 cup carrots (julienned)
- 12 oz extra firm tofu (Baked or Air Fried)
- 3 tablespoons corn starch
- 1 cup water
- 1/4 teaspoon fresh ground pepper
- 1/2 cup cilantro (chopped)
- 1 lemon
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 21%
CARBS 20G38% OF CAL
3G FIBER0G ADDED0G INTRINSIC10G OTHER6G TOTAL SUGAR
FAT 12G51% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 158mg
- Total sugar
- 6g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 499mg
- Calcium
- 282mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 158MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.