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20 minute dinner recipes

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Greek Lemon Rice Soup


From EatingWell:  October/November 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Smooth silken tofu replaces the eggs in our version of the classic Greek soup. Add an extra drizzle of olive oil on top of each portion to give it an extra-luxurious taste.

4 servings, about 1 1/3 cups each | Active Time: 15 minutes | Total Time: 30 minutes



  1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.
  2. Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil and turmeric; process until smooth. (Use caution when pureeing hot liquids.) Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through.


Per serving : 163 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 19 g Carbohydrates; 9 g Protein; 0 g Fiber; 559 mg Sodium; 395 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 medium-fat meat, 1/2 fat (mono)

Tips & Notes