2 cups salt reduced beef or chicken stock
1 cup water
8 English spinach leaves (see note)
200g packet tofu (bean curd), cut into cubes
8 button mushrooms, sliced
2 fresh red chilli's, finely chopped, or ½ teaspoon sambal oelek (chilli paste)
1 clove garlic, crushed
1½ tablespoons cornflour
2 tablespoons water
2 tablespoons chopped fresh coriander

To serve:
2 hot wholegrain dinner rolls

Methods/steps

1. Bring stock and water to the boil in a large saucepan.

2. Shred spinach leaves finely and add to stock. Add tofu, mushrooms, chillies and garlic. Cook over medium heat for 1-2 minutes.

3. Blend cornflour with water and pour into soup. Stir until boiling. Boil for a further minute. Stir in coriander.

4. Pour into bowls and serve with rolls.

Additional Tips

Note:
The recipeuses English spinach, with soft rounded leaves. Curly silverbeet, however, may be substituted. Use 4 leaves instead.

Preparation time: 10 mins Cooking time: 7 mins

Nutrition per serve:
1166 kilojoules (278 Calories), 5g fat (including 1g saturated fat), 43g carbohydrate (including 5g sugars), 7g fibre and 300mg sodium. Read our nutrition rating system.