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Greek Lemon Rice Soup

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

Your rating: None Average: 3.2 (27 votes)

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.



READER'S COMMENT:
"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...
Greek Lemon Rice Soup Recipe

Makes: 4 servings, about 1 1/3 cups each

Active Time:

Total Time:

Ingredients

  • 4 cups reduced-sodium chicken broth
  • 1/3 cup white rice
  • 1 12-ounce package silken tofu, (about 1 1/2 cups)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon turmeric
  • 1/4 cup lemon juice
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon freshly ground pepper

Preparation

  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.

Tips & Notes

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

Nutrition

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.

Carbohydrate Servings: 1

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


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