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Shrimp and vegetable soup with a side of mixed greens
Treat yourself to a flavorful and healthy meal with our Shrimp and Vegetable Soup! Packed with protein, low in carbs, and suitable for diabetics, this delicious recipe will satisfy your taste buds while keeping you on track with your goals. Get ready to savor the goodness of succulent shrimp, nutritious veggies, and a refreshing side of mixed greens!
Garnish the soup with fresh herbs like cilantro or parsley for an extra burst of flavor.
Pair the meal with a slice of whole-grain bread or a side of roasted cauliflower rice for added texture and satisfaction.
Customize the mixed greens by adding your favorite toppings such as cherry tomatoes, sliced cucumbers, or avocado.
4 ounces of shrimp, peeled and deveined
1 cup of low-sodium chicken or vegetable broth
1 cup of chopped mixed vegetables (such as bell peppers, zucchini, broccoli, and cauliflower)
1 clove of garlic, minced
1 tablespoon of olive oil
1/4 teaspoon of dried thyme
1/4 teaspoon of dried oregano
Salt and pepper to taste
2 cups of mixed salad greens
1 tablespoon of lemon juice
1 tablespoon of extra-virgin olive oil
In a medium-sized pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the chopped mixed vegetables to the pot and cook for 3-4 minutes until slightly softened.
Pour in the low-sodium chicken or vegetable broth and bring it to a simmer.
Add the dried thyme, dried oregano, salt, and pepper to the soup. Stir well to combine the flavors.
Reduce the heat to low and add the shrimp to the pot. Cook for about 3-4 minutes until the shrimp turns pink and is cooked through. Be careful not to overcook the shrimp, as it can become tough.
While the soup is simmering, prepare the side of mixed greens. In a bowl, combine the mixed salad greens, lemon juice, and extra-virgin olive oil. Toss well to coat the greens evenly.
Serve the shrimp and vegetable soup hot in a bowl, accompanied by the side of mixed greens.
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