Wednesday, March 11, 2009

CREAMY PUMPKIN TOFU SOUP

Ingredients:
  • 2 tablespoons best quality olive oil
  • 1 cup leeks, whites only, thinly sliced and well washed
  • 4 cups low-sodium chicken or homemade broth or vegetable broth
  • 1 cup fresh pumpkin, peeled and seeded, cut into 1” cubes
  • 2 cloves garlic, minced or pressed through a garlic press
  • 1 teaspoon freshly grated ginger (optional)
  • ½ cup silken tofu
  • Sea salt to taste

Method:
1. Saute leeks in oil until softened.

2. In a large saucepan add the broth and pumpkin. Bring to a boil.
Reduce heat and cook for 30 minutes.

3. Add garlic, ginger if using and tofu. Simmer for another 15 minutes.

4. Using a hand blender, puree soup mixture until uniformly smooth.

Makes 2 servings.

1 comment:

Trish said...

that sounds good, i love tofu!


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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.