Spring Asparagus Soup Recipe
![Atkins Spring Asparagus Soup](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/2261f41f319e8db985a3252a4074f75a_Spring%20Asparagus%20Soup_1x1-174.jpg)
6.3g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Easy
Style:American
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
13.4g
Protein
5.6g
Fat
2.6g
Fiber
138.2cal
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
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2 Tbsp olive oil
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2 ea fresh garlic cloves
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0 1/4 tsp ground coriander seed, 036800328211, organic
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0 1/4 tsp black pepper, ground
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0 1/2 Tbsp lemon zest
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316 g fresh asparagus
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2 ea fresh leeks
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6 cup chicken bone broth
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1 tsp table salt USDA
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2 cup fresh baby spinach
DIRECTIONS
Ingredient note: 1 bunch asparagus, after being trimmed of woody ends, should weigh about 316 g.
- Prepare vegetables. Thinly slice garlic; trim and slice scallions, separating white and light green portion from dark green pieces; thinly slice lemon rind; snap off woody ends of asparagus and cut into 2-inch pieces; thoroughly wash leeks and slice white and light green sections into ½-inch rounds.
- Warm a large sauce pot over medium heat. Add oil, garlic, coriander, and pepper and sauté until garlic is softening, about 2 minutes. Add white and light green portions of scallion and lemon, cooking until garlic is browning, about 3 minutes, stirring frequently.
- Pour bone broth into pot, increase temperature to medium high and bring to a simmer. Reduce heat to medium; add asparagus and leek, and cook until asparagus is tender, at least 5 minutes depending on thickness of asparagus. Stir in salt, then stir in spinach, cooking until wilted, about 30 seconds. Taste and add salt if desired. Divide into bowls, about 1 1/3 cups soup per serving, garnish each bowl with the dark green portion of sliced scallions and serve immediately.
Cooking Tip