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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 test

total:
30 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

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.
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