• 4 servings, about 1 1/3 cups each Active time:15 min Total time:30 min
• http://www.eatingwell.com/recipes/greek_lemon_rice_soup.html

Ingredients

• 1 12-ounce package silken tofu (about 1 1/2 cups)
• 1 tablespoon extra-virgin olive oil
• 1/3 cup white rice
• 1/4 cup lemon juice
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon tumeric
• 2 tablespoons chopped fresh dill
• 4 cups reduced-sodium chicken broth

Preparation

• Bring broth and rice to boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes
• Carefully transfer 2 cups of the rice mixture to 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.
• Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

• 1 Carbohydrate Serving
• Exchanges: 1 starch, 1 medium-fat meal, 1/2 fat (mono)
• Per Serving: 163 calories; 6 g Fat Sat; 3 g Mono;0 mg Cholesterol; 19 g Carbohydrates: 9 g Protein; 0 g Fiber; 559 mg Sodium; 395 Mg Potassium
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