Spring Soup

spring soupWinter isn’t the only time for comfort foods like soup. With spring literally around the corner, fresh seasonal vegetables open the door for new, refreshing recipes like this one for Spring Soup. Whether you’re using medical diet pills or simply following a low carb diet, soups are an excellent choice as a meal or a starter because they fill you up so you eat less overall during your meal. Since this recipe is loaded with fiber-rich vegetables, it will keep you full much longer and stave off cravings, while promoting health digestion.

One of the main ingredients in this recipe is yellow squash, which you’re probably starting to see make its arrival at grocery stores and farmers’ markets. It’s an exceptional choice for those trying to lose weight, as it is very low in calories and carbs. Yellow squash is also extremely low in fat, yielding approximately .2 grams in one eight ounce serving. It’s packed with vitamin C, which boosts immunity and helps our bodies build collagen. 

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3 cups asparagus, chopped
1 cup yellow squash, chopped
½ cup red pepper, diced
1 cup scallions, diced
½ cup pea pods, cut into 1/2-inch pieces
1 tsp lemon zest
2 tbsp extra virgin olive oil
5 cups low-sodium chicken broth
1 ¾ cups water
1/4 cup parsley, chopped
1 tsp Himalayan sea salt
1 tsp Fresh ground pepper

Warm the extra virgin olive oil in a pot over medium heat. Saute the scallions for three to four minutes. Stir every half minute or so. Add the asparagus and cook for two minutes. Next add the pea pods, squash and red pepper and cook for two minutes. Season with the Himalayan sea salt and freshly ground pepper. Bring to a boil and then reduce the heat to low and simmer for five to seven minutes. All the vegetables will be tender.

Add the parsley and lemon zest and serve.



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