Calories
173 cals
Fat
4 g
Saturated Fat
1 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
3 g
Carbohydrates
28 g
Sugar
2 g
Fiber
7 g
Protein
6 g
Sodium
89 mg
I sometimes add a grating of fresh Parmesan cheese when I check for seasoning in step 6 — not to add a cheesy taste, rather a savory umami taste to bring out the flavors of the soup. In fact if you have a piece of parmesan rind, you could add it in to the soup along with the stock in step 5 for the same effect. When you serve the soup you can either discard the rind or dice it up and stir it back into the soup.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.