Shrimp and Vegetable Soup

This Low Carb Shrimp and Vegetable Soup is a delightful combination of fresh shrimp and vibrant vegetables simmered in a flavorful broth. It's a nourishing dish that warms the soul while keeping carbs in check.

Ingredients

• Shrimp (peeled and deveined) - 200 grams
• Olive oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Onion (diced) - 1 small
• Carrot (sliced) - 1 medium
• Celery (diced) - 1 stalk
• Zucchini (diced) - 1 medium
• Vegetable broth - 500 milliliters
• Diced tomatoes (canned) - 200 grams
• Italian seasoning - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley (chopped) - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, minced garlic, sliced carrot, and diced celery. Sauté for about 5 minutes until the vegetables are softened.
3. Stir in the diced zucchini and cook for an additional 3 minutes.
4. Pour in the vegetable broth and canned diced tomatoes. Add the Italian seasoning, salt, and black pepper.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
6. Add the shrimp to the pot and cook for another 5 minutes, or until the shrimp are pink and cooked through.
7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 220
• Protein: 30 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle growth and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

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