Greek Lemon Rice Soup

Rating: 4.71 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2005

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Recipe Summary

total:
30 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Dairy-Free
Gluten-Free
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

Serving Size: about 1 1/3 cups
Per Serving:
163 calories; protein 8.6g; carbohydrates 18.9g; dietary fiber 0.3g; sugars 2.3g; fat 5.9g; saturated fat 0.8g; vitamin a iu 23.2IU; vitamin c 7.1mg; folate 59.3mcg; calcium 30.2mg; iron 1.9mg; magnesium 35.2mg; potassium 394.1mg; sodium 559mg; thiamin 0.2mg.
Exchanges:

1 starch, 1 medium-fat meat, 1/2 fat (mono) | 1 Carbohydrate Serving
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Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/30/2011
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 Read More
EatingWell User
Rating: 5 stars
10/30/2011
I really love this recipe. It's easy fast and tasty. My kids love it too! Anonymous West Milford NJ Read More
EatingWell User
Rating: 5 stars
10/30/2011
This soup had no flavor and a bad texture. Anonymous Wildomar CA Read More
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EatingWell User
Rating: 5 stars
10/31/2011
Really tasty although i would recommend more lemon juice and some zest. Tasty! Read More
EatingWell User
Rating: 3 stars
02/21/2013
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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 Read More
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EatingWell User
Rating: 5 stars
10/30/2011
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 Read More
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