Spring Vegetable Soup
8.3g
Net Carbs
5.5g
Protein
6.3g
Fat
2.3g
Fiber
117
Calories
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.
Ingredients:
- 4 each Leeks
- 1/2 pound Asparagus
- 3 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 3 tablespoons Vegetable Oil
- 1 large Summer Squash
- 14 1/2 fluid ounces Tap Water
- 1/4 cup Parsley
- 4 ounces Snowpeas (Pea Pod)
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 1 teaspoon 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.
