Spring Vegetable Soup Recipe

Name: Spring Vegetable Soup
Prep time: 10M
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 3 Vegetable Oil; 4 Leeks; 0.5 Asparagus; 1 Summer Squash; 4 Snowpeas (Pea Pod); 0.5 Salt; 0.25 Black Pepper; 3 Chicken Broth, Bouillon or Consomme; 14.5 Tap Water; 0.25 Parsley; 1 Lemon Peel

8.3g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.5g

Protein

6.3g

Fat

2.3g

Fiber

117.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

3 tablespoon Vegetable Oil
4 each Leeks
0 1/2 lb Asparagus
1 large Summer Squash
4 oz Snowpeas (Pea Pod)
0 1/2 tsp Salt
0 1/4 tsp Black Pepper
3 14.5 oz can Chicken Broth, Bouillon or Consomme
14 1/2 fl oz Tap Water
0 1/4 cup Parsley
1 tsp Lemon Peel

DIRECTIONS

Heat oil in a large soup pot over medium-high heat.
Add leeks and cook 2 minutes, until softened, stirring occasionally. Add asparagus and cook 2 minutes, until color brightens.
Add squash and pea pods and cook 2 minutes, or until squash begins to soften. Add salt, pepper, broth and water; bring to a boil.
Reduce heat to low and simmer 5 minutes, until vegetables are tender. Just before serving, stir in parsley and lemon zest.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.