Shrimp and Vegetable Soup

This shrimp and vegetable soup is a light yet flavorful dish, combining the delicate sweetness of shrimp with the freshness of seasonal vegetables. It’s a perfect choice for a quick, healthy meal that’s both nourishing and satisfying, packed with nutrients and vibrant colors

LOVE WHAT YOU DO. DO WHAT YOU LOVE

The secret to enhancing the flavor of this soup lies in simmering the shrimp shells to create a rich broth before adding the vegetables and shrimp. A touch of garlic, ginger, and a splash of lime juice adds depth and brightness, making every spoonful burst with flavor.

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Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 fennel bulb, chopped, plus fronds for serving
2 tablespoons tomato paste
1 pound peeled and deveined medium shrimp
2 8-ounce bottles clam juice
1 14.5-ounce can diced tomatoes
kosher salt and black pepper

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and chopped fennel and cook until softened, 6 to 8 minutes. Stir in the tomato paste.
2. Add the shrimp, clam juice, tomatoes and their juices, and 1½ cups water to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer until the shrimp are opaque, about 2 minutes. Sprinkle with the fennel fronds.