Scandinavian Vegetable Soup With Shrimp

May 11, 2023May 11, 20230 2
Scandinavian Vegetable Soup With Shrimp: A Healthy and Wholesome Soup Recipe
in Soup

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 carrot , sliced thin
1/3 cup shelled fresh peas or 1/3 cup frozen peas , thawed
-inch cauliflower floret
1 small boiling potato , peeled , cut into 1/4-inch dice , and reserved in a bowl of water
1/4 lb green beans , trimmed and cut into 1/2-inch pieces
2 ounces fresh spinach , coarse stems discarded and the leaves washed well , spun dry , and chopped fine ( about 1 cup )
1/2 cup half-and-half
1 large egg yolk
1/4 lb small shrimp , shelled , deveined if desired
1 teaspoon salt
1 tablespoon finely chopped fresh dill plus 2 dill sprigs ( to garnish )
1 teaspoon dry sherry , if desired

Nutrision Information

Servings Per Recipe
4
Calories
165
Sugar
4g
Fat
4g
Scandinavian Vegetable Soup With Shrimp is a hearty and flavorful soup that is perfect for a chilly evening or a light lunch. This recipe combines a medley of healthy vegetables such as carrots, peas, cauliflower, green beans, and spinach with protein-packed shrimp to create a delicious and wholesome soup that is sure to please. The use of half-and-half and dill adds a touch of creaminess and flavor to the soup without weighing it down. This soup is a fantastic way to incorporate more vegetables and lean protein into your diet, and it can be easily adapted to suit your preferences. With its vibrant colors and flavors, Scandinavian Vegetable Soup With Shrimp is sure to become a favorite recipe in your household.

Instructions

1.In a large pot or Dutch oven, bring 8 cups water to a boil over high heat.
2.Add the sliced carrot, shelled fresh peas, cauliflower florets, and diced potato to the boiling water and cook for 10 minutes.
3.Add the green beans and spinach to the pot and cook for an additional 5 minutes.
4.In a small bowl, whisk together the half-and-half and egg yolk.
5.Reduce the heat to low and whisk in the egg mixture.
6.Add the shrimp, salt, chopped dill, and dry sherry (if using) to the pot and cook for 5 minutes, or until the shrimp are pink and cooked through.
7.Ladle the soup into bowls, garnish with dill sprigs, and serve hot.

PROS

This soup is packed with healthy vegetables and lean protein, making it a nutritious and satisfying meal.

The use of half-and-half instead of heavy cream reduces the fat content without sacrificing creaminess.

This soup is also gluten-free and dairy-free (if you omit the half-and-half).

It can be easily customized by adding or omitting vegetables based on personal preference or availability.

CONS

The use of shrimp may not be suitable for those with shellfish allergies.

This soup does contain some saturated fat from the half-and-half and shrimp.

It may not be filling enough for those with larger appetites or those looking for a heartier meal.

HEALTH & BENEFITS

This soup is a great source of vitamins and minerals, including vitamin A, vitamin C, and fiber.
The low calorie and low fat content make it a great option for those who are watching their weight or looking for a balanced meal.
The use of fresh vegetables and lean protein may contribute to heart health and reduce the risk of chronic diseases such as diabetes and cancer.

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