3 Tablespoons canola oil
4 leeks, washed well and chopped
1/2 Pound asparagus, cut into 1/2-inch pieces
1 small yellow squash, cut into 1/2-inch pieces
4 Ounces pea pods, cut into 1/2-inch pieces
1/2 Teaspoon salt
1/4 Teaspoon ground pepper
43 1/2 Ounces chicken broth
14 1/2 Ounces water
1/4 Cup chopped fresh parsley
1 Teaspoon lemon zest
1. Heat oil in a large soup pot over medium-high heat.
2. Add leeks and cook 2 minutes, until softened, stirring occasionally. Add asparagus and cook 2 minutes, until color brightens.
3. Add squash and pea pods and cook 2 minutes, or until squash begins to soften. Add salt, pepper, broth and water; bring to a boil.
4. Reduce heat to low and simmer 5 minutes, until vegetables are tender. Just before serving, stir in parsley and lemon zest.