• 30minutes
  • 163calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, C
MineralsFluorine, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cups reduced-sodium chicken broth

  2. 1/3 cup white rice

  3. 1 12-ounce package silken tofu, (about 1 1/2 cups)

  4. 1 tablespoon extra-virgin olive oil

  5. 1/4 teaspoon turmeric

  6. 1/4 cup lemon juice

  7. 2 tablespoons chopped fresh dill

  8. 1/4 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  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.


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