Rice and Shrimp Soup

Name: Rice and Shrimp Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 450 g Shrimp; 200 g rice; 2 medium carrots; 2 medium zucchini; 1 medium onion; 3 clove garlic; 1.5 l chicken broth; 15 g fresh parsley; 30 ml tamari; 5 g salt; 2 g pepper

A light and flavorful gluten-free rice soup with shrimp and vegetables. A quick and easy lunch option.

Total: 1 h
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 285
Protein: 28 g
Fat: 3 g
Carbs: 36 g

Ingredients

for 4 servings

Shrimp450 g
rice200 g
carrots2 medium
zucchini2 medium
onion1 medium
garlic3 clove
chicken broth1.5 l
fresh parsley15 g
tamari30 ml
salt5 g
pepper2 g

Method

6 steps

Sauté chopped onion and minced garlic in a large pot until softened.
Add diced carrots and sliced zucchini to the pot and cook for 5 minutes.
Pour in chicken broth and add rice, bringing the mixture to a boil.
Reduce heat and simmer for 20 minutes until the rice is almost tender.
Stir in the shrimp and cook for 3 to 5 minutes until pink and opaque.
Remove from heat and stir in tamari, salt, and pepper, then garnish with fresh parsley before serving.