Shrimp and Vegetable Soup

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Serves: 2 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 fennel bulb, chopped, plus fronds for serving
• 2 tablespoons tomato paste
• 1 pound peeled and deveined medium shrimp
• 2 8-ounce bottles clam juice
• 1 14.5-ounce can diced tomatoes
• kosher salt and black pepper

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and chopped fennel and cook until softened, 6 to 8 minutes. Stir in the tomato paste.
2. Add the shrimp, clam juice, tomatoes and their juices, and 1½ cups water to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer until the shrimp are opaque, about 2 minutes. Sprinkle with the fennel fronds.