Spring Vegetable Soup

Recipe Ingredients

3 tablespoons	45ml	Canola oil
4		Leeks, white part only - washed well,
		Chopped
1/2 lb	227g / 8oz	Asparagus - cut 1/2" pieces
1 lb	454g / 16oz	Yellow squash - cut 1/2" pieces (small)
4 oz	113g	Pea pods - cut 1/2" pieces
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3		Reduced-sodium chicken broth - - (14 1/2 oz ea)
1		Water
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1 teaspoon	5ml	Grated lemon peel

Recipe Instructions

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.

This recipe yields 8 servings.

Carbohydrates: 10.5 grams

Net Carbs: 8.5 grams

Fiber: 2 grams

Protein: 5.5 grams

Fat: 6 grams

Calories: 113

Description:

"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."

Source:
Atkins Cookbook at http://atkinscenter.com

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