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Greek Lemon Rice Soup

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  30 Minutes
  4 servings, about 1 1/3 cups each
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 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
Greek Lemon Rice Soup Recipe at
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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, about 1 1/3 cups each
Calories: 178
Fat. Total: 7g
Protein: 11g
Carbohydrates, Total: 18g
Fat, Saturated: 1g
% Cal. from Fat: 35%
Cholesterol: 5mg
Sodium: 147mg
Spotlight Recipe Review See all 2 reviews »

Rating: 3
by: Margaret, CA Reviewed: 10/12/2011
must like Tofu
Surprisingly super easy. What really stands out is the tofu. Depending on the brand o silken tofu, that's mostly the taste you'll receive. For me it's a little bland and the Tumeric doesn't add the punch that I hoped. So, I added a little cumin and salt. I used a hand blender for the whole pot. It's really beautiful and smooth. Key is the tofu. I will make again.
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