Light and Lemony Soup
"This came from a cookbook (something like 'Healthy in a Hurry') belonging to a girl at work. I changed quite a bit...so i suppose that makes it mine. I love this with spicy greens like watercress and sorrel."
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 cups chicken broth
- 1⁄3 cup white rice
- 12 ounces silken tofu
- 1 tablespoon olive oil
- 1⁄4 teaspoon curry powder
- 1⁄3 cup lemon juice
- 1 tablespoon fresh parsley
- 1 tablespoon fresh dill
- 1⁄4 teaspoon black pepper
directions
- Simmer the rice and broth together for 20 minutes (rice should be very tender).
- Place 1/2 of this in a blender. Carefully add the tofu, oil and curry powder and very carefully purée until smooth.
- Whisk this smooth mixture back into the remaining rice and broth.
- Season with fresh herbs, pepper and salt--to taste. Heat through.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
So, a bit about me: I love to eat, love to cook and am married to a chef (lucky me).
I have recently recovered from Thyroid issues and adult-onset food allergies. My husband and I welcomed our first child into this world in July. I had a hard pregnancy and spent most of it on bedrest. I gained 65 pounds. I've decided to chronicle my weight loss through recipezaar and also include some baby food recipes as I come up with them.
My Favorite Cookbook: <li><a href="http://www.recipezaar.com/mycookbook/book/47660">Canning Recipes</a></li>
This is from Sharon123--my first zaar aquaintance. I prepared serveral of her "jar" recipes as Christmas gifts and they were such a hit. This is the cookbook that sold me on this site! We even used Sharon123's Viennese Beet Preserves at our wedding reception!
