Greek Lemon Rice Soup
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.
Recipe from EatingWell
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
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.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
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