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Greek Lemon Rice Soup
Greek Lemon Rice Soup
7 Reviews
From: EatingWell Magazine, October/November 2005
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 cups reduced-sodium chicken broth
- ⅓ cup white rice
- 1 12-ounce package silken tofu, (about 1½ cups)
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon turmeric
- ¼ cup lemon juice
- 2 tablespoons chopped fresh dill
- ¼ teaspoon freshly ground pepper
Preparation
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Active
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Ready In
- 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.
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Serving size: about 1⅓ cups
- Per serving: 163 calories; 6 g fat(1 g sat); 0 g fiber; 19 g carbohydrates; 9 g protein; 59 mcg folate; 0 mg cholesterol; 2 g sugars; 23 IU vitamin A; 7 mg vitamin C; 30 mg calcium; 2 mg iron; 559 mg sodium; 394 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, 1 medium-fat meat, ½ fat (mono) | 1 Carbohydrate Serving
Reviews 7
February 21, 2013
By: EatingWell User
I am Greek and we cook this soup A LOT, but we put eggs instead of tofu! It is called Avgolemoni in Greek which means EggLemon.
September 28, 2009
By: EatingWell User
I started by boiling the rice in the broth and olive oil and adding in 1 T of shallots,1 t of ground corriander, lemon pepper, sea salt, and tumeric. I skipped the messy blending and found and all the spices blended nicely for a 5 star soup.
Cher Rainbolt, Auburn, AL
September 28, 2009
By: EatingWell User
I kinda like this recipe, the first time I used this recipe I didn't add the tofu, nor did i blend anything, I just boiled the chicken broth and rice, then added the remaining ingredients, plus used regular chicken broth, the second time I tried the recipe I follow the directions to the T and it didn't turn out as well as the fist time, kinda bland and not what im use to with greek lemon rice soup!!
Carrie, Fort Wayne, IN
September 28, 2009
By: EatingWell User
I really love this recipe. It's easy, fast, and tasty. My kids love it too!
Anonymous, West Milford, NJ
September 28, 2009
By: EatingWell User
This soup had no flavor and a bad texture.
Anonymous, Wildomar, CA
September 28, 2009
By: EatingWell User
Okay, after reading the previous comments, I still wanted to try this but I played with it a bit: Saute 1/2 cup diced onion & 2 minced garlic cloves in a little olive oil. After about 5 min, put into a blender or food processor. Add 2 cups stock to blender and 2 cups to a pot. Cook the rice in the pot with half the stock and add half a block of tofu to the blender ans the other 2 cups stock, along with 1/4 cup feta and 1 tbsp fresh oregeno. Process until very smooth. Add to the cooked rice/broth in the pot after the rice is tender. Then, add lemon juice, salt, pepper and a dash of caynenne pepper. Heat up but don't let boil (sometimes tofu gets funky when it boils -- at least for me). Serve hot. I thought this turned out pretty well. Not blending the rice helps the texture, I think, and the onion, garlic, feta, oregano, salt and cayenne brings more flavor.
Anonymous, Portland, OR
September 13, 2009
By: EatingWell User
Really tasty although i would recommend more lemon juice and some zest. Tasty!
