Greek Lemon Rice Soup
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. Source: EatingWell Magazine, October/November 2005
Ingredients
Directions
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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; 5.9 g total fat; 0.8 g saturated fat; 559 mg sodium. 394 mg potassium; 18.9 g carbohydrates; 0.3 g fiber; 2 g sugar; 8.6 g protein; 23 IU vitamin a iu; 7 mg vitamin c; 59 mcg folate; 30 mg calcium; 2 mg iron; 35 mg magnesium;
Exchanges:
1 starch, 1 medium-fat meat, 1/2 fat (mono) | 1 Carbohydrate Serving
