Print 
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
- In a large pot, boil the broccoli florets and tofu (with liquid) in the vegetable broth until tender. Set aside to cool.
- 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.
- In a small bowl, combine 1-1/2 cups of the soup with the cornstarch. Whisk until smooth.
- 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.
Submitted by: ²ÝÝ®ÊÓƵ dietitian Brittany from Virginia
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
Kidney and kidney diabetic food choices
- 1/2 meat/protein
- 1 vegetable, medium potassium
Carbohydrate choices
2
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