Categories: Soup

Ingredients

• 2 cups reduced-sodium chicken broth
• 1/6 cup white rice
• 1/2 12-ounce package silken tofu, (about 1 1/2 cups)
• 1/2 tablespoon extra-virgin olive oil
• 1/8 teaspoon turmeric
• 1/8 cup lemon juice
• 1 tablespoons chopped fresh dill
• 1/8 teaspoon freshly ground pepper

Directions

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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