Shrimp and Vegetable Soup
A light yet satisfying soup with tender shrimp and a medley of fresh vegetables in a savory herb-infused broth. This one-pot meal is perfect for a quick, healthy weeknight dinner, ready in under 35 minutes.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Sauté the aromatics
- b.Heat olive oil in a large pot or Dutch oven over medium heat.
- c.Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables soften.
- d.Stir in the minced garlic and cook for another minute until fragrant.
- 2
Step 2
- a.Simmer the soup base
- b.Pour in the water. Add the bay leaf, dried thyme, red pepper flakes, salt, and black pepper.
- c.Increase the heat and bring the soup to a boil.
- d.Once boiling, reduce the heat to low, cover, and let it simmer for 10 minutes to let the flavors meld.
- 3
Step 3
- a.Cook the shrimp and finish
- b.Uncover the pot and add the peeled and deveined shrimp.
- c.Cook for 2-3 minutes, stirring gently, just until the shrimp turn pink and opaque. Do not overcook.
- d.Turn off the heat. Stir in the fresh spinach until it wilts, which takes less than a minute.
- e.Stir in the fresh lemon juice and remove the bay leaf.
- 4
Step 4
- a.Serve the soup
- b.Taste the soup and adjust seasoning with more black pepper or lemon juice if needed.
- c.Ladle the hot soup into bowls and garnish with fresh chopped parsley.
- d.Serve immediately, perhaps with a side of crusty bread for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use large shrimp (21-25 count per pound). Pat them dry before adding to the soup to ensure they cook evenly.
- 2Don't overcook the shrimp! They cook in just a few minutes. As soon as they are pink and curled, they are done.
- 3To build a deeper flavor base without broth, allow the onions, carrots, and celery to get a little bit of color before adding the garlic.
- 4To save time, use a pre-chopped mirepoix mix (onion, carrot, celery) from the grocery store.
- 5Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.
- 6Add other quick-cooking vegetables like chopped zucchini or corn along with the shrimp for more variety.
Adapt it for your goals.
Spicy
Increase the red pepper flakes to 1/2 teaspoon and add a dash of your favorite hot sauce before serving for an extra kick.
high proteinHigh protein
Add 1 cup of cooked cannellini beans or chickpeas along with the water to boost the protein and fiber content.
healthyHealthy
To make it even lighter, reduce the olive oil to 2 teaspoons and double the amount of fresh spinach for more greens.
quickQuick
Use a bag of frozen mirepoix (onion, carrot, celery) to cut down on chopping time, making this a true 30-minute meal.
Why this is on our healthy list.
Excellent Source of Lean Protein
Shrimp provides high-quality protein that is essential for muscle repair and building, while being low in fat and calories.
Rich in Vitamins and Minerals
The variety of vegetables like carrots, celery, and spinach offers a wealth of vitamins A and C, potassium, and antioxidants.
Hydrating and Light
As a water-based soup, it helps with hydration and is a light, satisfying meal that won't weigh you down.
Supports Heart Health
This soup is low in saturated fat and sodium. The omega-3 fatty acids in shrimp and antioxidants from vegetables contribute to cardiovascular health.
Frequently asked questions
Yes, this soup is very healthy. It's packed with lean protein from shrimp, vitamins and fiber from vegetables, and is low in calories and fat. Using water instead of broth keeps the sodium content low.