Greek Lemon Rice Soup
From: EatingWellSmooth 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.
Servings: 4 servings, about 1 1/3 cups each
Prep: 15 mins
Total: 30 mins
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Ingredients
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
Directions
1. 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.
2. 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.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Nutrition Facts
Calories 178, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 5 mg, Sodium 147 mg, Carbohydrate 18 g, Protein 11 g, Potassium 141 mg. Exchanges: Starch 1,Medium-Fat Meat 1,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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