Spring Vegetable Soup Recipe
![Atkins Spring Vegetable Soup](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/be50ade0c5248ae48eaa0f5c0e9b54ca_2022d010-c51f-4829-837d-964bf872898c.png)
8.3g
Net Carbs
Net Carbs
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.
5.5g
Protein
6.3g
Fat
2.3g
Fiber
117.4cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×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.