Shrimp and Vegetable Soup
Serves 4|
Hands-On Time:
|
Total Time:
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
Directions
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 248
- Fat 9g
- Sat Fat 1g
- Cholesterol 176mg
- Sodium 945mg
- Protein 26g
- Carbohydrate 15g
- Sugar 5g
- Fiber 4g
- Iron 5mg
- Calcium 122mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
For extra flavor, boil the shrimp peels in 2 cups of water for 5 minutes, discard the peels, and use the liquid in place of
the water in the recipe.
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