Ingredients
- 4 cups reduced-sodium chicken broth
- 1/3 cup white rice
- 1 12-ounce p silken tofu, (about 1 1/2 cups)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon turmeric
- 1/4 cup lemon juice
- 2 tablespoon chopped fresh dill
- 1/4 teaspoon freshly ground pepper
Cooking Directions
Step 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.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 178
- Carbohydrates: 18g
- Fat: 7g
- Protein: 11g
- Dietary Fiber: 0g
- Saturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 5mg
- Potassium: 141mg
- Sodium: 147mg
- Exchanges: 1 starch, 1 medium-fat meat, 1/2 fat (mono)
- Carbohydrate Servings: 1