Shrimp and Vegetable Soup

I apologize for the recent influx of pork recipes here. I just realized that I’ve been cooking and posting pork recipes like as if I bought a whole carcass on sale. I totally agree! It’s high time I offer something light and satisfying such as this shrimp and vegetable soup.

This soup assembles pretty fast and easy. To accompany the shrimp, I picked a few pieces of yellow carrots off a bag of malibu blend vegetables I had in the freezer and around a cup of broccoli florets off my bag of salad mix. I also quartered a couple of rose potatoes for a heavy dose of carbs. You can certainly modify the type of vegetables to add~zucchini, corn cobbettes and cabbage are some of my favorites for this soup.

Makes 4 Servings

8 to 12 pcs medium-size shrimp, peeled and deveined with tail left intact
4 to 5 pcs broccoli florets
2 medium-size rose potatoes, quartered
1 medium-size carrot, peeled and cut to serving chunks
1 medium size yellow carrot (or 1/2 cup from frozen blend), peeled and cut to serving chunks
1 bay leaf
1/2 onion, finely chopped
2 cloves garlic, peeled and minced
2 medium-size roma tomatoes, diced
5 to 6 cups chicken or vegetable broth
olive oil
salt and pepper

Wash and prepare vegetables.

In a pot, heat olive oil. Saute shrimp until pink, around 2 to 3 minutes. Remove and set aside.

Add additional oil as needed. Saute onions and garlic until aromatic. Stir in bay leaf. Add in tomatoes. Continue to cook and stir until tomatoes soften. Regularly squish tomatoes with back of spoon.

Pour in broth. Allow to a friendly boil over medium heat. Add in potato quarters. Lower heat and simmer until spuds are tender, around 5 to 6 minutes. Add in vegetables. Continue to cook until vegetables are tender but crisp, around 4 to 5 minutes.

Add in shrimp. Cook for an additional 2 to 3 minutes. Season with salt and pepper to taste. Serve with a spritz of lemon juice, a dash of hot sauce and warmed corn tortillas, if desired.

 

Soup and Salad Recipes in The CookMobile Archive:

Sinigang Big Head Carp (Carp Fish in Tamarind Broth)

 

 

 

Chicken Noodle Soup