Sunshine Shrimp Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Sunshine Shrimp Soup calories by ingredient
Number of Servings: 6
Ingredients
-
1 lb. med. shrimp (20-25 ct)
1 can of chick peas, drained
1 zucchini, diced
1 summer squash, diced
1 carrot sliced
1 scallion sliced
2 potatos, diced skin on
1 large can low fat chicken broth, split
1 tbsp extra virgin olive oil, split
1 tsp crushed red pepper
1 tbsp cumin, split
1 tbsp chili powder, split
1 tsp fresh minced ginger
3 garlic cloves, minced
salt & pepper to taste
Directions
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.