BROCCOLI AND SILKEN TOFU SOUP
- Servings : 2
- Preparation : 20 minutes
- Cook time : 20 minutes
- Calories : 130 cal
- Carbohydrate : 11 g
- Lipid : 7 g
- Fiber : 2 g
- Protein : 7 g
Ingredients
- 10 ml (2 tsp) olive oil
- 1/4 medium onion chopped
- 1 clove garlic, minced
- 500 ml (2 cups) broccoli cut into small florets
- 250 ml (1 cup) reduced sodium vegetable broth
- 500 ml (2 cups) fresh spinach leaves
- 1/2 block silken tofu (approximately 150 g)
- 1 ml (1/4 tsp) turmeric
- Salt and pepper, to taste
Steps
1 - Heat the olive oil in a saucepan over medium heat.
2 - Add the onion and garlic and cook for 2 to 3 minutes until translucent.
3 - Add the broccoli to the pan and cook for 4 minutes, stirring occasionally.
4 - Add the vegetable stock and bring to the boil. Reduce the heat and simmer for 8 to 10 minutes, until to what the broccoli is tender.
5 - Add the spinach to the pan and cook for 2 minutes.
6 - Add the silken tofu to the pan and continue cooking for 2 minutes so that it heats through.
7 - Blend the soup using a hand blender until smooth and creamy. Add broth as needed.
8 - Add turmeric, salt, pepper. Mix well and adjust. seasoning to taste.
9 - Serve hot.
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