Greek Lemon Rice Soup - 18g Carbs, 0g Fiber
From Eating Well Magazine
Yield: 4 servings, about 1 1/3 cups each
Active Time: 15 minutes
Total Time: 30 minutes
Ease of preparation: Easy
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.
4 cups reduced-sodium chicken broth
1/3 cup white rice **Note
1 12-oz package silken tofu (about 1 1/2 cups)
1 Tbsp extra-virgin olive oil
1/4 tsp turmeric
1/4 cup lemon juice
2 Tbsp chopped fresh dill
1/4 tsp freshly ground pepper
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.
Per serving:
178 Calories, 7g Fat (1g Sat, 3g Mono), 5mg Cholesterol, 18g Carbs,
11g Protein, 0g Fiber, 147mg Sodium
To make ahead: Cover and refrigerate for up to 2 days.
Note: Brown rice could easily be substituted here for much better
nutrition. Gloria