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Pretty light brothy soup with tofu cubes and vegetables.
Extra firm tofu (half a block cut to bite size cubes.
Chicken Boullion - I highly recommend Better Than Boullion brand if its available in your stores.
Left over baked chicken, just on leg quarter chopped a tad. Very optional ingredient however, I only really added it because it was sitting there. i wouldn't have cooked chicken specifically for the soup.
Frozen broccoli florrets.
Baby Spinach - make a little stack of the leaves and slice in to thin shreds. Great texture and loads of vitamins.
Half an orange pepper, Probably not the best choice for LC soup, but I had one and really wanted to add a contrasting color. Afterall, you eat with your eyes before you eat with your pallette.
Pepper - Don't add salt!! more than enough in the boullion.
Garlic powder - it didn't seem to add much. I think it would have been just a good without it.
How To Prepare:
Heat your water for bouillion and chop your additions. Once hot, and boullion was in, i added the tofu cubes first. i thought it might "cook" them and perhaps alter the taste / texture (three rescent attempts at cooking with tofu hadn't fared so well), but it didn't seem to matter. In any event whatever veggies you choose go with the hard crunchy stuff first and space out and softer items. It's pretty much just a through it all in the pot kind of recepie, not too much cooking required. I do recommend that you hold the spinach shreds until last, just as you are removing from heat to serve. they keep much better color and texture and are have more than enough heat in the broth to not be 100% raw. End of the day, super quick, cleaned up some left overs, and actually much much better than I thought. Looking forward to lunch tomorrow.
Number of Servings:
However much you want.
Carbs per serving - include all nutritional information if known:
It really can't be much, but I don't know for sure.