For more of Linda's recipes and diabetic information, visit her site at http://diabeticenjoyingfood.squarespace.com
As a soup lover, I always feel one can't have too many soup recipes. I am not a big meat eater--just simply don't like the taste of most meats--so I love a good soup that isn't meat based. Assuming there are others out there like me, I am choosing to share a good soup recipe that is begetable based and doesn't involve meat. This recipe for Broccoli-Cauliflower Soup produces a delicious rich, creamy soup. With the broccoli, cauliflower, onion and chicken-flavored bouillon, you can eat and enjoy this soup without getting a mouthful of meat. I like it with a rustic crusty bread. However, if you still want meat, it is perfect to serve with a sandwich on the side. This soup also makes a great appetizer course. This soup is also okay for diabetics as it has half as many proteins as carbs.
BROCCOLI-CAULIFLOWER SOUP
1 1/2 cups water
1 pkg (10-oz) frozen chopped broccoli, thawed
1 pkg (10-oz) frozen cauliflower, thawed
1/3 cup chopped onion
2 tsp chicken-flavored bouillon granules
1/4 tsp garlic powder
1 tbsp cornstarch
3 cups fat-free milk, divided
1/2 tsp salt
1/8 tsp pepper
In a small Dutch oven or large saucepan, combine water, broccoli, cauliflower, onion, and bouillon granules. Cover pan and bring to a boil. Cook 5 to 8 minutes or until vegetables are tender. (Do not drain.) Stir in garlic powder. Process vegetable mixture in blender (will have to do in batches) until mixture is smooth. Return mixture to pan. Dissolve cornstarch in 1/2 cup of the milk, stirring until smooth. Stir cornstarch mixture into the vegetable mixture. Add the remaining milk, salt and pepper to the vegetable mixture; stirring well. Cook over medium heat, stirring frequently, until mixture is thickened and bubbly.
15 one-half cup servings. Per serving: 35 calories, 6 g carbs, 3 g protein
Enjoy.
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