Portions:
5

Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 2 cups low-sodium vegetable broth
  • 3 cups broccoli florets
  • 8 ounces silken tofu, undrained
  • 3 tablespoons cornstarch
  • 3 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes

Preparation

  1. In a large pot, boil the broccoli florets and tofu (with liquid) in the vegetable broth until tender. Set aside to cool.
  2. Carefully pour the cooled contents of the pot into a large mixing bowl and blend until smooth using an immersion blender. Alternately, carefully pour contents of the pot into a large blender. Remove top stopper to allow steam to vent. Blend until smooth. 
  3. In a small bowl, combine 1-1/2 cups of the soup with the cornstarch. Whisk until smooth.  
  4. Pour soup back into the pot, add cornstarch mixture and bring to a boil. Stir in nutritional yeast and spices until well combined.

Helpful hints

  • Tofu is a high biological value vegetarian protein source.
  • This soup is a great choice for those with chewing or swallowing difficulty.
  • Use low-sodium chicken broth instead of vegetable broth if desired.
  • Adjust the black pepper and chili flakes to your taste.

Nutrients per serving

Calories 65

Protein 4 g

Carbohydrates 10 g

Fat 1 g

Cholesterol 0 mg

Sodium 71 mg

Potassium 289 mg

Phosphorus 90 mg

Calcium 46 mg

Fiber 1.7 g

Renal and renal diabetic food choices

  • 1/2 meat/protein
  • 1 vegetable, medium potassium

Carbohydrate choices

2

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