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Creamy Garlic Zucchini and Pea Soup Recipe

Atkins Creamy Garlic Zucchini and Pea Soup
Net Atkins Count ™
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator Calculating Net Atkins Count™


  • 3 cup Chicken Broth, Bouillon or Consomme
  • 8 clove Garlic
  • 1 medium Zucchini
  • 1/2 cup Green Peas (Frozen)
  • 1 tbsp Heavy Cream
  • 7/24 tsp fresh Dill
  • 1/2 tsp Salt
  • 1/4 tsp White Pepper


  1. In a medium saucepan, bring broth and minced garlic to a simmer; partially cover and cook 16 minutes, until garlic is very tender.
  2. Dice zucchini and add it to the pan, cook 6 to 8 minutes, until it is tender but still bright green. Add peas and cook 1 minute more.
  3. With a slotted spoon, transfer solids to a blender and purée until smooth, adding only enough broth to process. Add remaining broth and cream and blend until smooth. Add Pernod or dill, salt and pepper. If serving hot, return to pot to heat through; if serving cold, refrigerate until chilled.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.