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.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
- 4 cups reduced-sodium chicken broth
- 1/3 cup white rice
- 1 package (12 ounces) 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
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
178 calories; 7g total fat; 1g total saturated fat; 5mg cholesterol; 147mg sodium; 18g carbohydrates; 0g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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