The secret ingredient that makes this soup silky and creamy without added fat? Tofu. Tofu creates a smooth texture without compromising flavor. This soup can be served hot, cold or room temperature.
Serves 4 Time 30 minutes
2 c low sodium vegetable broth
1 c yellow onion, chopped
2 cloves garlic, chopped
1/4 tsp table salt
1/8 tsp cayenne pepper, or to taste
1 1/2 lb fresh asparagus, cut into pieces
7 oz jarred in water roasted red peppers
8 oz lite silken tofu
- In a medium saucepan, bring broth, onion, garlic, salt and cayenne pepper to a boil over medium-high heat; cover, reduce heat to low and simmer for 3 minutes. Add asparagus; cover and simmer until vegetables are tender, about 5 minutes. Remove from heat and cool slightly.
- Meanwhile, drain the peppers and puree peppers in a blender until smooth. Spoon pureed peppers into a small bowl; set aside. Rinse blender.
- Puree asparagus mixture and tofu in blender until smooth. Ladle soup into bowls and drizzle pepper puree over top; swirl into soup with a knife. Serve hot or cold..
Per 1 1/2 Cup
Nutrition Info : calories 109.5, fat 1g, protein 10g, carbohydrates 18g, fiber 6.8g, sodium 332.1mg
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center