3 c. vegetable broth
3 c. water
1 1/2 c. chopped onions
2 medium baking potatoes, peeled & chopped
10 ounces chopped broccoli, frozen or fresh
5 ounces (1/2 package) frozen spinach, thawed OR 3/4 c. cooked spinach
1 package (10.5 oz) silken tofu
1 tsp dried tarragon
1 amount salt & pepper (to taste)
1 amount seasoned bread cubes (optional garnish)
Put vegetable broth and water in a large pot. Add onions, potatoes and broccoli. (If using fresh broccoli, peel the tough lower portions of the stem.)
Bring to a boil. Reduce heat and simmer until vegetables are very tender, about 1/2 hour.
Add spinach to soup mixture. Cook for a minute, just to heat through. Puree the soup in batches in a blender and return the pureed soup to the pot.
Puree silken tofu in blender with about 1/2 cup of soup mixture. When very smooth, stir it back into the pot.
Add tarragon, salt and pepper and heat through. Serve hot, garnished with seasoned bread cubes, if desired.
- Serves 7 (1 cup each)
- 13 g
- 0 mg
- Dietary Fiber
- 2.6 g
- 2 g
- Saturated Fat
- 0 g
- 297 mg
- 6 g