Greek Lemon Rice Soup

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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.

Greek Lemon Rice Soup
Nutritionist Tested & Approved

Time: 30 minutes (15 minutes prep)

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.

If preparing ahead of time: Cover and refrigerate for up to 2 days.


Nutritional Facts

Servings
4
Calories
163
Added Sugars
0g
Carbohydrates
19g
Cholesterol
0mg
Dietary Fiber
0g
Fat
6g
Monounsaturated Fat
3g
Potassium
395mg
Protein
9g
Saturated Fat
1g
Sodium
559mg
Carbohydrate Servings
1
Exchanges
1 starch
1 medium-fat meat
1/2 fat (mono)

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EatingWell Meal Plan lemon soups rice soup

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