Jade Green Soup


Soup, Chili & Stew
Jade Green Soup

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Servings and Ingredients

Serves 7
3 c. vegetable broth
3 c. water
1 ½ c. chopped onions
2 medium baking potatoes, peeled and chopped
10 oz. chopped broccoli, frozen or fresh
5 oz. (1/2 package) frozen spinach, thawed OR 3/4 c. cooked spinach
1 (10.5 oz) pkg silken tofu
1 tsp. dried tarragon
salt and pepper, to taste
seasoned bread cubes, optional


  1. Put vegetable broth and water in a large pot. Add onions, potatoes and broccoli. (If using fresh broccoli, peel the tough lower portions of the stem.)
  2. Bring to a boil. Reduce heat and simmer until vegetables are very tender, about 1/2 hour.
  3. Add spinach to soup mixture. Cook for a minute, just to heat through. Puree the soup in batches in a blender and return the pureed soup to the pot.
  4. Puree silken tofu in blender with about 1/2 cup of soup mixture. When very smooth, stir it back into the pot.
  5. Add tarragon, salt and pepper and heat through. Serve hot, garnished with seasoned bread cubes, if desired.

Nutrition facts


86 Calories per serving

Amounts Per Serving

  • Total Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Total Carbohydrates: 13g

Recipe Source:

Iowa Soybean Promotion Board.