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.
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
(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