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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tempeh and Noodle Soup

Source: dLife

A healthy soup made with tempeh, noodles, carrots, and celery.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	184.1

Total Carbs	22.8 g

Dietary Fiber	3.5 g

Sugars	4.5 g

Total Fat	5.8 g

Saturated Fat	1.2 g

Unsaturated Fat	2.0 g

Potassium	480.3 mg

Protein	11.3 g

Sodium	223.2 mg

Dietary Exchanges 5.8 Fat, 1.5 Vegetables, 1.2 Meat, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Spray large saucepan with cooking spray and heat over medium heat.
Add celery, onion, and carrot and saute until crisp-tender, about 5-8 minutes.
Add stock, tempeh, marjoram, and bay leaf. Stir and bring to a boil.
Turn down heat, simmer, covered for 10 minutes, or until vegetables are soft.
Bring to a boil again and add noodles.
Turn down heat again and simmer, uncovered for 7-10 minutes or until noodles are tender.
Throw away bay leaf and stir in parsley, salt, and pepper.