08-11-07, 01:27 AM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,851
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Spring Vegetable Soup
SPRING VEGETABLE SOUP Servings: 8
Prep time: 0:10:00
Bake/Cook time: 0:15:00 Calories: 113
Fat: 6 grams
Protein: 5 grams
Carbohydrates: 10 grams
Fiber: 2 grams
Net Carbs: 8 grams
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
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.
This delicate first course is a nice change of pace from chicken
soup. Depending on which phase of Atkins youre in, you may
add a tablespoon of matzo farfel. Atkins - Spring Vegetable Soup
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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