Greek Lemon Rice Soup Recipe

Recipe for Greek Lemon Rice Soup: 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.

Ingredients
4 cup(s) broth, beef, less sodium
1/3 cup(s) rice
12 ounce(s) tofu, silken-style firm, light
1 tablespoon oil, olive, extra virgin
1/4 teaspoon turmeric
1/4 cup(s) lemon juice
2 tablespoon dill, Fresh and chopped
1/4 teaspoon pepper, black ground

Preparation
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.)

3. Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through.

Prep Time: 15 mins
Total Time: 30 mins

4 Servings
Nutritional Info (Per serving):
Calories: 178, Saturated Fat: 1g, Sodium: 147mg, Dietary Fiber: 0g, Total Fat: 7g, Carbs: 18g, Cholesterol: 5mg, Protein: 11g, Carb Choices: 1