Recipes

Spring Vegetable Soup Recipe

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Atkins Spring Vegetable Soup
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

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 3 tablespoon
  • 4 each
  • 0 1/2 lb
  • 1 large
  • 4 oz
  • 0 1/2 tsp
  • 0 1/4 tsp
  • 3 14.5 oz can
  • 14 1/2 fl oz
  • 0 1/4 cup
  • 1 tsp

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.