The 30-Minute Paleo Cookbook: 90+ Delicious Recipes for Busy People by Stephanie A Meyer

Author:Stephanie A Meyer [Meyer, Stephanie A]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-03-02T18:30:00+00:00

Spicy Shrimp, Chorizo, and Spinach Soup

This spicy sausage soup requires just a little chopping and only one pot, but it delivers tons of spicy, filling flavor. If you can’t find dried chorizo, you can substitute fresh—just brown it with the vegetables.

SERVES 4

Active time: 25 minutes

Total time: 30 minutes

LOW-CARB, NUT-FREE, ONE-PAN

2 tablespoons avocado oil

1 medium yellow onion, cut into ¼-inch dice

1 celery stalk, finely chopped

1 medium carrot, peeled and cut into ¼-inch dice

1 large red potato, peeled and cut into ½-inch dice

6 ounces dry-cured chorizo, cut into ½-inch dice

1 teaspoon smoked paprika

½ teaspoon sea salt

1 (14-ounce) can diced tomatoes, preferably fire-roasted

4 cups Rich Chicken Broth or store-bought chicken broth

1 pound medium or large shrimp, peeled, deveined, and cut into ½-inch pieces

4 cups coarsely chopped spinach leaves, stems removed

1 tablespoon freshly squeezed lemon juice

Freshly ground black pepper

1.Prepare the broth. Heat the oil in a Dutch oven over medium heat. When the oil is hot, add the onion, celery, carrot, potato, chorizo, paprika, and salt. Sauté, stirring frequently, until the vegetables soften, about 10 minutes. Add the tomatoes with their juice and the broth and bring to a boil. Turn the heat to medium-low and simmer for 10 minutes.

2.Finish the soup and serve. Add the shrimp and spinach to the pan. Bring the broth back to a simmer, stirring a few times, and cook for 1 to 2 minutes, until the shrimp is pink and the spinach is wilted. Stir in the lemon juice. Season the soup with salt and a few grinds of pepper and serve.

SERVING SUGGESTION: Diced avocado makes a terrific garnish for this soup.

COOKING HACK: Did you know that adding acid (think lemon juice or vinegar) to a dish diminishes the taste of salt? Keep that trick up your sleeve if you oversalt a dish. And remember to season a dish with salt after adding acid.

Per Serving: Calories: 472; Fat: 27g; Protein: 30g; Total Carbs: 28g; Fiber: 5g; Sodium: 998mg; Iron: 3mg

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