Greek Lemon Rice Soup

Lemon lovers rejoice!

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‘Tis the season of soups! But I actually think this cool lemon and dill soup would be better for Spring served lukewarm. Regardless, it was tasty and satisfying on this windy Fall day!

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Brought to you by Eating Well: Greek Lemon Rice Soup

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
  • juice from one lemon
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon freshly ground pepper
  • 1 scallion, green and white parts divided and chopped
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 food processor. Add tofu, oil and turmeric; process until smooth. Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through.

Start by bringing the broth and rice to boil. I used basmati rice. I have a love for the long grain.

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While the broth was being brought to boil, I got to work on chopping and preparing the rest of the ingredients.

1 lemon, juiced.

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I attempted to shave pretty strands of lemon rind off to garnish the soup but I broke my microplane with the tool on it. I guess I know what we are ordering with our $25 gift card to Chefs.com from the Foodbuzz swag bag!

Chop the green onion.

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And the dill.

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Black pepper and turmeric.

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{If I were to make this again, I’d add more black pepper.}

Puree the tofu with turmeric, lemon juice, and 2 cups of boiled broth and rice mixture.

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{This was my first time having “silken” tofu and I must say – I think it makes an excellent cream substitute in this soup! I will keep this tid bit of knowledge readily accessible for my lactose intolerant tummy!}

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Return tofu mixture to remaining broth mixture, add the dill, pepper, and white parts of the green onion, whisk and heat through.

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Sprinkle soup with green onion tops and serve.

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We only got two large servings out of this because apparently we are hungry hungry hippos. It’s a very light soup and low calorie. Even with our double portions, it was under 300 calories. Consider doubling the recipe if you are an eater and want leftovers!

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