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Herbed Tomato Soup

Recipe by The Art of Tofu by Akasha Richmond 60 minutes prep time/Serves 6 Ingredients: 1 onion, chopped 1 clove garlic, chopped 1 tsp. salt 3 cups water or vegetable stock 1Tbsp. vegetable broth powder 1-1/2 quarts ripe tomatoes, quartered (preferably Roma) 1 Tbsp. basmati rice 1 bay leaf 1/8 tsp. white pepper 1-1/2 Tbsp. chopped fresh basil 1/2 Tbsp. chopped fresh dill 1-1/2 Tbsp. unrefined cane sugar or honey 1 Tbsp. tomato paste 1/2 cup + 2 Tbsp. Mori-Nu Silken Lite Firm Tofu, cubed 1 tsp. extra virgin olive oil, if desired Directions: Bring all ingredients, except tofu and olive oil to a boil; reduce to a simmer. Cover and cook for 35 minutes. Remove bay leaf. Let cool 15 minutes. Puree in the container of a blender and pass through a wire mesh strainer to remove the skin and seeds. Blend again with tofu and olive oil until smooth and creamy. Garnish with additional chopped fresh basil and serve with crackers or croutons. Nutritional Notes Provides 4g of fiber per serving Nutritional Facts Per serving: 154 calories, 7.3 g protein, 26.9 g carbohydrate, 2.7 g fat, 0 mg cholesterol

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