Sunshine Shrimp Soup
- Number of Servings: 6
Ingredients
1 lb. med. shrimp (20-25 ct)1 can of chick peas, drained1 zucchini, diced1 summer squash, diced1 carrot sliced1 scallion sliced2 potatos, diced skin on1 large can low fat chicken broth, split1 tbsp extra virgin olive oil, split1 tsp crushed red pepper1 tbsp cumin, split1 tbsp chili powder, split1 tsp fresh minced ginger3 garlic cloves, mincedsalt & pepper to taste
Pour 1 cup of chicken broth into blender, add chick peas, 1 garlic clove, 1 tsp. cumin, 1 tsp. chili powder, and 1 tsp. olive oil - puree.
Heat large pot, saute remaining olive oil, garlic, ginger, scallions and crushed pepper until golden. Add remaining chicken broth, chili powder, cumin, potatos, carrots, bring to boil then set to simmer.
When potatos and carrots are almost done, stir in chick pea mixture; add zucchini, summer squash, shrimp, salt and pepper.
When shrimp are cooked, remove from heat and serve. Suggested garnish: Lime wege.
Number of Servings: 6
Recipe submitted by SparkPeople user NIQUIED.
Heat large pot, saute remaining olive oil, garlic, ginger, scallions and crushed pepper until golden. Add remaining chicken broth, chili powder, cumin, potatos, carrots, bring to boil then set to simmer.
When potatos and carrots are almost done, stir in chick pea mixture; add zucchini, summer squash, shrimp, salt and pepper.
When shrimp are cooked, remove from heat and serve. Suggested garnish: Lime wege.
Number of Servings: 6
Recipe submitted by SparkPeople user NIQUIED.
Nutritional Info Amount Per Serving
- Calories: 147.5
- Total Fat: 4.5 g
- Cholesterol: 30.4 mg
- Sodium: 764.4 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 3.3 g
- Protein: 8.8 g
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