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Spring Vegetable Soup Recipe


Atkins Spring Vegetable Soup
8.3g
Glucides nets Atkins™
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

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 3tablespoonVegetable Oil
  • 4eachLeeks
  • 0 1/2lbAsparagus
  • 1largeSummer Squash
  • 4ozSnowpeas (Pea Pod)
  • 0 1/2tspSalt
  • 0 1/4tspBlack Pepper
  • 314.5 oz canChicken Broth, Bouillon or Consomme
  • 14 1/2fl ozTap Water
  • 0 1/4cupParsley
  • 1tspLemon Peel

DIRECTIONS

  1. Heat oil in a large soup pot over medium-high heat.
  2. Add leeks and cook 2 minutes, until softened, stirring occasionally. Add asparagus and cook 2 minutes, until color brightens.
  3. 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.
  4. 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.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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