Spring Vegetable Soup Recipe
8.3g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:10 Minutes
Style:American
Cook Time:15 Minutes
Phase:Phase 2
Difficulty:Difficult
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.
Comment 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
- 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.
