Greek Lemon & Rice Soup
Total: 30 minutes
To Make Ahead: Cover and refrigerate for up to 2 days.
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.
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.
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.
Makes 4 servings, about 1 1/3 cups each.
Per serving: 178 calories; 7 g fat (1 g sat, 3 g mono); 5 mg cholesterol; 18 g carbohydrate; 11 g protein; 0 g fiber; 147 mg sodium.