Greek Lemon Rice Soup
Recipe from EatingWell

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.

Greek Lemon Rice Soup

by 3  people

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  • 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 
  • 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.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Nutrition information
Per Serving: cal. (kcal) 178, Fat, total (g) 7, chol. (mg) 5, sat. fat (g) 1, carb. (g) 18, Monosaturated fat (g) 3, pro. (g) 11, sodium (mg) 147, Potassium (mg) 141, Starch () 1, Medium-Fat Meat () 1, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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