Ginger and tofu soup
A nourishing soup that’s easy to prepare, gentle on the stomach, and good for nausea
Ingredients
- 1 cup soft or silken tofu, cubed
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 centimetres of fresh ginger, peeled and thinly sliced
- 4 cups of low-sodium vegetable broth
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- Salt and pepper to taste (use sparingly to avoid aggravating heartburn)
- Fresh parsley or coriander for garnish (optional)
Prep:
15 minutes
Cook:
30 minutes
Total time:
45 minutes
Servings:
2
Nutritional values (per serving):
Calories:
243 kcal
Fat:
8.8g
Saturated fat:
1.4g
Dietary fibre:
9g
Carbohydrates:
23g
Sugars:
17g
Protein:
13g
Salt:
2.3g
This soup is nourishing, gentle on the stomach, easy to digest and simple to prepare. Ginger has natural anti-inflammatory and anti-nausea properties, making it a good remedy for digestive issues. It’s a good option as a light meal when your appetite is low.
Instructions:
- In a large pot, add the onion, garlic and ginger. Sauté for 2-3 minutes until the onion becomes translucent and the mixture is fragrant.
- Add the low-sodium vegetable broth, along with the tofu, sliced carrots and celery. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let the soup simmer for about 20 minutes, or until the vegetables and tofu are tender.
- Taste the soup and adjust the seasoning with a little salt and pepper if needed. Remember, keeping the soup low in salt and spices can help minimise heartburn and nausea.
- Garnish with fresh parsley or coriander if desired. Serve warm.
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Last updated on Jul 03, 2024.
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