Shrimp and Vegetable Soup
Here’s a simple and delicious recipe for Shrimp and Vegetable Soup that’s healthy and easy to make. Perfect for a light meal or a comforting dinner!
Ingredients
- 1 lb 450g shrimp, peeled and deveined (tails on or off)
- 1 tbsp olive oil or butter
- 1 medium onion diced
- 2-3 garlic cloves minced
- 2 celery stalks sliced
- 2 medium carrots sliced
- 1 bell pepper diced (any colour)
- 1 medium zucchini diced (optional)
- 1 can 14.5 oz diced tomatoes
- 4 cups 1 liter vegetable or seafood broth
- 1 cup water optional, for thinner soup
- 1 tsp paprika
- 1 tsp dried thyme or oregano
- 1 bay leaf
- 1 tsp Salt and pepper to taste
- 1 cup fresh spinach or kale optional
- Fresh parsley or cilantro chopped (for garnish)
- Lemon wedges for serving
Instructions
- Prepare the Shrimp: Pat the shrimp dry and season lightly with salt and pepper. Set aside.
- Sauté Vegetables: In a large pot, heat olive oil or butter over medium heat. Add onion, garlic, celery, and carrots. Sauté for 5-7 minutes until softened.
- Add Remaining Vegetables: Stir in bell pepper, zucchini (if using), and diced tomatoes. Cook for another 3-4 minutes.
- Add Broth and Seasonings: Pour in the vegetable or seafood broth and water (if using). Add paprika, thyme or oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are tender.
- Cook the Shrimp: Add the shrimp to the pot and cook for 3-5 minutes until they turn pink and are cooked through. Be careful not to overcook the shrimp.
- Add Greens: If using spinach or kale, stir it in during the last 2 minutes of cooking.
- Serve: Remove the bay leaf. Ladle the soup into bowls, garnish with fresh parsley or cilantro, and serve with lemon wedges on the side for a bright, fresh flavour.
Notes
- For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
- Serve with crusty bread or over cooked rice for a heartier meal.
- You can substitute shrimp with other seafood like scallops or white fish.