Mediterranean Tomato, Shrimp & Rice Soup
40 min378 kcal each
Hard-seared shrimp in a thyme, fire-roasted tomato and brown rice soup with peppers and spinach, brightened with lemon. One pot, forty minutes.
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Plan this recipeIngredients
for 4 servings- Olive oil spray½ tsp
- Raw shrimp, peeled680 g
- Olive oil1 tbsp
- Garlic3 clove
- Onion160 g
- Dried thyme1 tbsp
- Low-sodium chicken broth1200 ml
- Fire-roasted diced tomatoes, canned1 can
- Brown rice, cooked390 g
- Bay leaf2 piece
- Mixed bell peppers150 g
- Baby spinach120 g
- Lemon juice2 tbsp
- Fresh parsley8 g
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 5 min · cook 35 min- Heat a large pot over high heat, mist with oil and sear the shrimp with a pinch of salt and pepper for 3–4 minutes until charred at the edges; set aside.
- Lower to medium, add the oil, onion and garlic and cook for 2 minutes, scraping up the browned bits, then stir in the thyme for a minute.
- Add the broth, tomatoes and rice, bring to a light simmer, season, add the bay leaves, cover and cook on low for 20 minutes.
- Stir in the peppers and spinach until the spinach wilts, then return the shrimp, cover and cook 5–10 minutes more, adding broth if it gets thick.
- Finish with lemon juice and parsley.
- Keeps 3 days in the fridge. Reheat gently so the shrimp stay tender.
Nutrition
per servingCal
378
Protein
35g
Carbs
42g
Fat
8.91g
Of 8.9g of fat per serving, 1.9g is saturated.
