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Ingredientes
- 1 lrg onion finely minced
- 1 lrg potato cut into 1/2" cubes
- 4 c. fat-skimmed chicken stock
- 1 bn broccoli finely minced
- 1/4 c. flour
- 16 ounce silken tofu
- 1 Tbsp. low-sodium soy sauce
- 1/2 tsp thyme
- 1 tsp basil pepper to taste
- 1 x scallion sliced
- 4 Tbsp. slivered almonds toasted
Direcciones
- Combine onion, potato, and stock in a pot over medium heat. Bring to a boil, then lower heat and simmer, covered, for 10 min. Add in broccoli, thyme, and basil; cook for 20 more min. Puree tofu and flour in a food processor or possibly blender. Add in to soup and thicken over very low heat for 5 min, stirring frequently. Add in pepper and soy sauce, then serve.
- Garnish with scallions and almonds, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 4 servings | |
| Calories 214 | |
| Calories from Fat 42 | 20% |
| Total Fat 4.77g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 303mg | 13% |
| Potassium 898mg | 26% |
| Total Carbs 31.24g | 8% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.25g | 4% |
| Protein 13.85g | 22% |
