This soup is just what your body needs on a cold snowy day and best of all, it’s so easy to make. Well, maybe not that simple, but hey, I’m going to share a few easy tips with you that is going to make it go faster than you think.
Tip 1: Use the vegetables you have on hand. I tend to keep an organic spring salad mix, baby spinach, broccoli, bell peppers and onions on hand most of the time. Use the washed greens in a bag if you want, it certainly makes it easier, and there’s no reason you can’t use frozen vegetables or greens.
Tip 2: Boil shrimp ahead of time and keep in the freezer, pull out a few at a time as needed.
Tip 3: Always keep (an organic) chicken stock or vegetable stock on hand in the pantry.
The funny thing about this soup is that it originally started out as a saute greens side dish in olive oil, but I changed my mind during the sauteing and turned it into soup. Why not, I love soup and I hope you love it too.
Here’s what you’re going to need.
- 2-3 cups of organic mixed greens & baby spinach
- 1 cup of sliced mushrooms, I used Baby Portobellos
- 1/2 a bell pepper sliced
- 1/2 cup of sliced onion
- 1/2 cup of chopped broccoli
- 6-8 large boiled or pre-cooked shrimp
- 1 Tbs olive oil or organic butter (ghee is good)
- 4 cups of organic chicken or vegetable stock
- Salt and pepper to taste
In a dutch oven, saute the greens, mushrooms, bell pepper, onion and broccoli in olive oil until tender. You’ll want to use a spatula to stir & turn the mixture. This takes about 8 minutes. Add the frozen shrimp and stock. Cook on medium high until steam starts to rise and then turn to low. Let the soup simmer for another 5 minutes. Try not to hard boil, you want to keep the greens green. You could heat the stock in another pot and then add the sauteed mixture into the heated stock, but that creates another pot to clean, and who wants to wash another pot, not me.
This makes 4 servings.
Enjoy, and let me know how you did.