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Shrimp and Vegetable Soup

Tender shrimp and colorful vegetables cook quickly in a tomato-based herb broth. This light soup is ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 18 minutes
Course: dinner, lunch, Soup
Cuisine: Mediterranean
Calories: 135
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 carrots thinly sliced
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 1 medium zucchini diced
  • 1 can diced tomatoes 14 ounces
  • 5 cups low-sodium vegetable or seafood broth
  • 1 pound medium shrimp peeled and deveined
  • 3 cups fresh spinach
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp lemon juice

Method
 

  1. Heat the olive oil in a large pot, then add the onion, carrots, and celery and cook for about 5 minutes.
  2. Stir in the garlic, oregano, and smoked paprika, cooking for another 30 seconds.
  3. Add the zucchini, diced tomatoes, broth, salt, and black pepper.
  4. Bring the soup to a boil, reduce the heat, and simmer for about 10 minutes until the vegetables begin to soften.
  5. Add the shrimp and cook for 3 to 4 minutes until they become pink and opaque.
  6. Stir in the spinach and cook for another minute until wilted.
  7. Add the lemon juice, taste the broth, and serve immediately.