Atkins Soup Recipes
Soup, Spring Vegetable - Atkins Recipe
This Soup, Spring Vegetable - Atkins Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Soup, Spring Vegetable - Atkins Recipe, is that they can
all be seen as diet recipes in one form or another.
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Soup, Spring Vegetable - Atkins Recipe
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Ingredients:
3 tbsp canola oil
4 leeks (white part only), washed well, chopped
1/2 lb asparagus, 1/2' pieces
1 small yellow squash, 1/2' pieces
4 oz pea pods, 1/2' pieces
1/2 tsp salt
1/4 tsp pepper
3 can chicken broth, reduced-sodium, plus
1 can water
1/4 cup fresh parsley, chopped
1 tsp lemon peel, grated
Instructions:
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 tbs of matzo
farfel.
1. 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.
2. 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.
Prep time: 15 minutes
Bake/Cook time: 15 minutes
Carbohydrates: 10.5 grams
Net Carbs: 8.5 grams
Fiber: 2 grams
Protein: 5.5 grams
Fat: 6 grams
Calories: 113
Servings: 8
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Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were forced to live on nothing but food and water for days.
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