Puréed tofu provides this soup with its creamy background. I like to serve this with crisp whole-wheat toast, either to eat along-side or break into the bowl.

Deborah Madison
Recipe by Cooking Light May 2000

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add leek, and sauté 5 minutes. Reduce heat to medium; add potato, 1/2 cup parsley, thyme, salt, and bay leaf. Cook 15 minutes, stirring occasionally. Add water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Discard bay leaf.

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  • Combine 2 cups potato mixture and tofu in a blender or food processor, and process until smooth. Return the puréed potato mixture to pan. Stir in 1/2 cup parsley and pepper. Cook for 5 minutes or until thoroughly heated.

Nutrition Facts

130 calories; calories from fat 21%; fat 3g; saturated fat 0.3g; mono fat 1.5g; poly fat 1.1g; protein 4.8g; carbohydrates 22.6g; fiber 2.3g; cholesterol 0mg; iron 3.3mg; sodium 350mg; calcium 91mg.
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