With just 50 calories in a serving, this spring veggie soup is as lean as it gets—hell, you might even burn that many calories just chopping the vegetables. Low-sodium broth keeps salt in check while providing just enough oomph to enhance the natural flavors of the asparagus and zucchini. It’s a refreshing snack or side, and the perfect way to take advantage of the all the asparagus popping up at the farmer’s market this month.    Prep time: 10 minutesTotal Time: 27 minutesServes 6 1 qt low sodium vegetable broth 2 c roughly chopped asparagus 2 med zucchini, roughly chopped (about 2½ c) ½ c chopped shallots ½ Tbsp Herbes de Provence ½ Tbsp minced garlic 1½ tsp sea salt freshly ground black pepper 12 asparagus spears for garnish

  1. In a large soup pot, bring vegetable broth to a boil.2. Add all remaining ingredients (except pepper and asparagus spears for garnish), return to a boil, cover with a tight-fitting lid, reduce heat to low, and simmer for 15 minutes.3. Add whole asparagus spears and simmer for another 2 minutes. Remove spears with tongs and submerge in ice water to halt cooking. Drain and set aside. MORE: Gluten-Free Veggie Noodle Soup with Navy Beans
  2. Using a blender, food processor, or immersion blender, puree the soup until completely smooth. Place in serving bowls, sprinkle with freshly ground black pepper and garnish with asparagus spears. Serve immediately. NUTRITION (per serving) 50 cal, 3 g pro, 9 g carb, 3 g fiber, 5 g sugars, 0 g fat, 0 g sat fat, 490 mg sodium