Shrimp and Spent Vegetable Soup
This soup showcases the best of both worlds: a creamy, satisfying broth with added shrimp for protein. It’s a versatile, warming meal perfect for any day you want something hearty yet nourishing. It is low carb and low in saturated fat.
Ingredients
- 4 cups homemade stock vegetable, chicken, or seafood
- 1 cup spent vegetables from making stock such as celery, carrots, onions, and garlic
- 1-2 tbsp olive oil optional, for sautéing or drizzling at the end
- 1/2 cup fat-free yogurt
- Salt and pepper to taste
- 1/2 lb raw shrimp peeled and deveined
- Fresh herbs like parsley or chives, for garnish
Instructions
- Heat the Stock: In a large pot, bring the stock to a gentle simmer, and add the spent vegetables.
- Blend the Vegetables: Decide on the texture you prefer: For a fully smooth soup, blend all the spent vegetables until smooth. For a chunkier soup with added texture, blend only half of the spent vegetables, leaving some pieces whole.
- Incorporate the Yogurt: Once the vegetables are blended to your desired consistency, stir in the fat-free yogurt. This will add a creamy finish without additional fat.
- Add the Shrimp: Drop the raw shrimp into the simmering soup, allowing them to cook gently for 3-4 minutes or until pink and opaque.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Garnish with fresh herbs and, if you like, a drizzle of olive oil to add a hint of richness and flavor.
Notes
This soup is wonderfully adaptable:
•If you have different spent vegetables, such as from a seafood stock, they will bring unique nuances to the flavor.
•Adding a spoonful of nutritional yeast can enhance the umami without adding many carbs.
•Serve with a low-carb side, such as a simple arugula salad or roasted cauliflower, to round out the meal.