Jade Green Soup

By Avera

Ingredients
  • 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)

Directions
  1. 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.)

  2. Bring to a boil. Reduce heat and simmer until vegetables are very tender, about 1/2 hour.

  3. 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.

  4. Puree silken tofu in blender with about 1/2 cup of soup mixture. When very smooth, stir it back into the pot.

  5. Add tarragon, salt and pepper and heat through. Serve hot, garnished with seasoned bread cubes, if desired.


Nutritional Facts

Servings
1
Serves 7 (1 cup each)
Calories
86
Carbohydrate
13 g
Cholesterol
0 mg
Dietary Fiber
2.6 g
Fat
2 g
Saturated Fat
0 g
Sodium
297 mg
Sugar
6 g

lunch tofu

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