Shrimp and Vegetable Soup

Lommodo ligula eget dolor. Aenean massa. Cum sociis que penatibus et magnis dis parturient montes lorem, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem. Nulla onsequat massa quis enim. Donec pede justo fringilla vel aliquet nec vulputate eget. Lorem ispum dolore siamet ipsum dolor.

LOVE WHAT YOU DO. DO WHAT YOU LOVE

Neque porro quisquam est, qui dolorem ipsum quia dolor sit amet, consectetur, adipisci velit, sed quia non numquam eius modi tempora incidunt ut labore et dolore magnam aliquam quaerat voluptatem. Ut enim ad minima veniam, quis nostrum exercitationem ullam corporis suscipit. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus.

Serves: 2 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 270 calories 9 fat

Rating: 4.1/5

( 8 voted )

Pin

Print

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 fennel bulb, chopped, plus fronds for serving
• 2 tablespoons tomato paste
• 1 pound peeled and deveined medium shrimp
• 2 8-ounce bottles clam juice
• 1 14.5-ounce can diced tomatoes
• kosher salt and black pepper

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and chopped fennel and cook until softened, 6 to 8 minutes. Stir in the tomato paste.
2. Add the shrimp, clam juice, tomatoes and their juices, and 1½ cups water to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer until the shrimp are opaque, about 2 minutes. Sprinkle with the fennel fronds.