Super Greens Soup

Serves: 4

Per Serving: 1 Lean, 3 Green, 3 Condiments

Total Time: 30 minutes

Prep Time: 10 minutes

Ingredients:

• 2 tsp olive oil

• 1 cup leeks, cleaned and chopped

• ½ cup celery, chopped

• 1 cup fennel, chopped

• 1 cup broccoli, chopped; reserve a few small florets for garnish

• 4 cups vegetable stock

• ¼ tsp salt

• 2½ cups spinach, chopped; reserve a few small leaves for garnish

• ½ cup parsley, chopped

• 50 oz. silken firm tofu, drained and cubed, reserve 8 oz. of cubes for garnish

• ½ cup non-fat plain Greek yogurt

• 4 tsp lemon juice

• 3 tsp seeds such as pumpkin, hemp or sunflower

Directions:

1. Heat the olive oil in a soup pot over medium heat. Add the leeks and celery, sauté until just beginning to soften about 1 minute.

2. Add the fennel, broccoli, vegetable stock, and salt.

3. Bring the soup to a boil, reduce the heat and simmer for 10 to 15 minutes, until vegetables are tender.

4. Add the spinach, parsley, tofu, and Greek yogurt. Simmer 3 to 4 more minutes until the spinach is wilted.

5. Remove soup and let cool for 3 to 4 minutes. Using an immersion or standing blender, puree soup until smooth. Stir in the lemon juice.

6. To serve, ladle warm soup into bowls (about 2½ cups per serving). Garnish each with an equal amount of reserved tofu cubes, spinach, broccoli and seeds.

Nutrition Facts Per Serving: 310 calories, 13g fat, 19g carbohydrate, 30g protein