Tofu, Spinach and Bean Soup
PREP: 5 minutes
COOK: 10 minutes
SERVES: 2
Skill Level: Easy
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Nutrition Info (Per Serving)
585kcal Energy
72g Carbohydrate
36g Protein
8g (of which Sugar)
18g Fat
19g Fibre
2g (of which Saturated Fat)
0.3g Salt
Ingredients
1 corn on the cob 150g
1 tbsp olive oil
1 leek, sliced 200g
500ml vegetable stock
280g pack extra firm tofu, diced
400g haricot beans, drained and rinsed
½ x 250g bag Spinach
1 tbsp red pesto 20g
Juice half lemon
Instructions
Cut the kernels of corn off the core with a sharp knife.
Heat the oil in a large saucepan and fry the corn and leeks for 3-4 minutes until softened. Stir in the stock, tofu and beans and simmer, covered, for 5 minutes, add the Spinach until wilted.
Add a spoonful of pesto and a drizzle of lemon juice to serve.