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Spring Vegetable Soup
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This delicate first course is a nice change of pace from chicken soup. Depending on which phase of Atkins you’re in, you may add a tablespoon of matzo farfel.
3 tablespoons canola oil
4 leeks (white part only), washed well and chopped
1/2 pound asparagus, cut into 1/2" pieces
1 small yellow squash, cut into 1/2" pieces
4 ounces pea pods, cut into 1/2" pieces
1/2 teaspoon salt
1/4 teaspoon pepper
3 cans (14-1/2 ounces each) reduced-sodium chicken broth, plus 1 can water
1/4 cup chopped fresh parsley
1 teaspoon grated lemon peel
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 peel.
Servings: 8
Carbohydrates: 10.5 grams
Net Carbs: 8.5 grams
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