Jade Green Soup

Recipe By : soyfoods.com newsletter 12-21-2001
Serving Size : 7 

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 frozen spinach -- (1/2 pkg) thawed, or 3/4 cup cooked spinach
1 pkg silken tofu -- (10.5 oz)
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. Puree the soup in batches in a blender and return the pureed soup to the pot.

Puree 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 protein (2 g soy protein), 13 g carb, 2.6 g fiber, 297 mg sodium, 0 mg cholesterol.


fatfreevegan.com
See our privacy policy