Jade Green Soup
3 cups vegetable broth
3 cups water
1-1/2 cups chopped onions
2 medium-small baking potatoes (about 8 oz), peeled & chopped
10 oz chopped broccoli, frozen or fresh
5 oz (1/2 pkg) frozen spinach, thawed, or 3/4 cup cooked spinach
1 pkg (10.5 oz) silken tofu
1 tsp dried tarragon
Salt & pepper to taste
Seasoned bread cubes
(optional garnish)
Put vegetable broth and water in a large pot and add the onions, potatoes and broccoli. (If using fresh broccoli, peel the tough lower portions of the stem.) Bring to a boil, reduce heat and simmer until vegetables are very tender, about half an hour.
Add spinach to the soup and cook for a minute, just to heat through. Purée the soup in batches in a blender and return the puréed soup to the pot.
Purée the silken tofu in the blender with about half a cup of the soup. When very smooth, stir it back into the pot. Add seasonings and heat through. Serve hot, garnished with seasoned bread cubes, if desired.
Yield: 7 servings Serving size: 1 cup
Per serving: 86 calories, 2 g total fat (0 g sat fat), 6 g pro, 13 g carb, 2.6 g fiber, 297 mg sodium, 0 mg cholesterol
Exchanges: 1/2 starch, 1 vegetable, 1/2 lean meat