Spring Vegetable Soup

Prep Time: 20 Min Servings: 8 servings Difficulty: very easy


  • 3 tbsp Canola oil
  • 1⁄4 tsp Pepper
  • 4 Leeks
  • 45 oz. Reduced sodium chicken or vegetable broth
  • 1⁄2 lb. Asparagus
  • 2 cup Water
  • 4 oz. Snow peas
  • 1⁄4 cup Fresh parsley, chopped
  • 1⁄2 tsp Salt
  • 1 tsp Grated lemon peel
  • 1 Yellow summer squash


  1. Wash leeks well to remove grit/sand and chop white part into bite-sized pieces.
  2. Cut asparagus and summer squash into 1⁄2 inch pieces
  3. Heat oil in a large soup pot over medium-high heat. Add leeks and cook for 2 minutes, until softened, stirring occasionally.
  4. Add asparagus and cook for 2 minutes until color brightens.
  5. Add squash and snow peas. Cook for 2 minutes or until squash begins to soften.
  6. Add salt, pepper, broth, and water. Bring to a boil and reduce heat to low and simmer for 5 minutes until vegetables are tender.
  7. Just before serving stir in parsley and lemon peel.

Nutritional information per serving: Protein 5.5g Total fat 6g Carbohydrates 10.5g Calories 113 Sodium 112mg Cholesterol 0mg

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