Shrimp and Vegetable Soup - 17.9g Carbs, 3.7g Fiber, 5.9g Sugar
From: Shrimp Recipes: The Beginner's Guide to Breakfast, Lunch, Dinner, and More (Every Day Recipes) by Ranae Richoux (Kindle)
If you're feeling in the mood for something light, this shrimp and vegetable soup is a great way to get your nutrition without over eating.
Time: 35 min
Serves: 12
7 cups water
7 cups low sodium vegetable broth
1 lb shrimp, peeled and deveined
2 onions, chopped
2 large carrots, sliced
2 potatoes, peeled and cubed
2 red bell peppers, diced
1 28 oz can diced tomatoes
1/4 tsp ground black pepper
2 tsp curry powder
2 zucchinis, chopped
2 stalks celery, chopped
1 1/2 cups cauliflower florets
1 Tbsp dried dill
1 Tbsp dried coriander
1 Tbsp ground cumin
4 cloves garlic, minced
In a large stock pot over medium - high heat, add water, broth, onions, carrots, potatoes, shrimp, bell peppers, diced tomatoes, black pepper, curry powder, and celery. Bring to a boil and let cook for 15 - 20 minutes.
Stir in zucchini, celery, cauliflower, dill, coriander, cumin, and garlic. Reduce heat to medium and cook for another 15 - 20 minutes. Serve while hot.
Nutrition From: www.caloriecount.about.com
Servings: 12
Serving Size: 518 g
Nutrition per Serving: 123 Calories, 10 Calories from Fat, 1.2g Total Fat, 0g Trans Fat, 80mg Cholesterol, 349mg Sodium, 632mg Potassium, 17.9g Total Carbs, 3.7g Dietary Fiber, 5.9g Sugars, 11.1g Protein
Vitamin A 68% - Vitamin C 95% - Calcium 7% - Iron 13%
Nutrition Grade: A
Good points:
Low in saturated fat
High in dietary fiber
High in magnesium
High in phosphorus
High in potassium
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C
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