This week’s PRS Power Recipe is brought to you by PRS resident foodie Miriam Lazewatsky!

If you’re not a PRS client with access to our recipe archive, be sure to print or screenshot this recipe to save it.

If you make the recipe below please share it on social media using the PRS hashtag (#prorehabstrength) and tag Miriam (@liftsatnight) and PRS (@prorehabstrength) and let us know how you like it!

Adapted from Chelsea J Young. This soup is perfect as a side or as the main focus of a light meal. The main ingredients are zucchini and asparagus, but it’s easy to add other mild vegetables, like the cauliflower I’ve included. This recipe gets a surprising amount of protein from a combination of chicken bone broth and parmesan cheese.

Spring Vegetable Soup

Makes 4 servings

Nutrition Information: 170 calories, 7 grams fat, 12 grams carbs, 17 grams protein

Ingredients:

·       1 tbsp olive oil

·       1 large onion, diced

·       3 cloves garlic, minced (approximately 1 tbsp if using preminced)

·       4 cups chicken bone broth

·       1 large zucchini

·       1 large bunch asparagus

·       1 cup cauliflower florets

·       40 g parmesan cheese, grated (approximately ¼ cup)

Directions:

1.     In a Dutch oven, heat the olive oil over medium-high. Add onion and garlic. Cook until onion starts to become translucent, about 5-7 minutes.

2.     Meanwhile, chop the zucchini into 1 inch pieces. Snap off the ends of the asparagus and cut into 2 inch pieces.

3.     When the onion is cooked, add the bone broth, zucchini, asparagus, and cauliflower to the pot. Bring to a boil, then reduce heat and cook until vegetables are cooked through.

4.     Add salt and pepper to taste and allow soup to cool for 15-20 minutes.

5.     Add parmesan and stir to combine. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, blend in a standard blender, in batches if needed.