Roasted Red Pepper Soup with Shrimp

Source: www.cleaneatingmag.com
Course: Dinner
Preperation time: 5min
Cooking Time: 10min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
4 cup(s) Chicken Broth 11 11 2 2 2 2 74 74
1 Teaspoon Dried Oregano 0 0 0 0 0 0 1 1
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
2 Dried Bay Leaves 0 0 0 0 0 0 2 2
2 Tablespoon(s) Fresh Basil, Chopped 0 0 0 0 0 0 1 1
2 Tablespoon(s) Fat of Choice 0 0 0 0 7 7 59 59
24 Ounce(s) Roasted Red Pepper(s), Drained 2 2 10 10 1 1 53 53
16 Large(s) Shrimp, Peeled and Deveined 15 15 1 1 1 1 80 80
Total: Approximate Nutrition Info, Per Serving: 28 14 11 268
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Instructions

  1. In the bowl of a food processor or blender, purée red peppers and 2 cups broth until smooth. Transfer to a large saucepan and add remaining 2 cups broth, oregano and bay leaves. Stir to combine, heat on medium-high and bring to a gentle boil. Decrease heat to medium-low and simmer, stirring occasionally, for 2 minutes. 
  2. Meanwhile, coat a large grill pan or griddle with fat of choice (FOC) and heat on medium-high. Season shrimp with black pepper. Add shrimp to 1 side of pan and cook for 1 to 2 minutes per side, until opaque and cooked through. Transfer to a large plate. 
  3. Remove soup from heat. Remove and discard bay leaves; stir in basil. Ladle soup into serving bowls, top with shrimp. This recipe can be frozen & used later.
Visit www.cleaneatingmag.com for the full instructions.

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