|2people (about 1 cup each)|
Use this recipe as a template for any gluten-free vegetable soup. Here are Carol’s variations:
Cream of Broccoli Soup: Replace the asparagus with the same amount of 1-inch chunks of fresh or frozen broccoli. Proceed as directed. This variation is an excellent way to use up broccoli spears that have been trimmed from the florets.
Per serving: 110 calories; 12g protein; 2g total fat; 3g fiber; 12g carbohydrates; 5mg cholesterol; 744mg sodium
Cream of Cauliflower Soup: Replace the asparagus with the same amount of 1-inch chunks of fresh cauliflower. Use 1 teaspoon grated Parmesan cheese or soy Parmesan and 1/16 teaspoon (pinch) grated nutmeg in place of the fresh herbs. Proceed as directed.
Per serving: 120 calories; 13g protein; 3g total fat; 2g fiber; 12g carbohydrates; 7mg cholesterol; 730mg sodium