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Madison Area Gluten Intolerance Chapter

Green Soup

2 cups water
2 or 3 gluten free bouillon cubes
dash of celery seed and black pepper
1 zucchini, peeled and cut into 1-inch pieces
12 asparagus stalks cut into 1-inch pieces
1 1/2 cups broccoli florets
1/2 small green onion, diced
1/8 cup white wine
1/2 stick butter
1/2 cup heavy cream

Boil the water and bouillon. Add the celery seed and pepper. Add the veggies and cover. Cook until veggies are almost tender. Add the wine. Continue to boil until everything is soft. Place in blender with butter and cream. Put the lid on the blender and hold it tight! Whip the soup on high until it is pureed.