Shrimp and Spinach Low-FODMAP Soup
Basic Information
- Servings: 4
- Serving Size: 1 bowl (1.5 cups)
- Difficulty: 2
- Budget: 3
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Meal Type: Main Dish
Diet Types
- Low-FODMAP
- High-Protein
- Gluten-Free
- DASH
- Intermittent Fasting
- Pescatarian
- Halal
- Kosher (if shrimp is certified)
Equipment
- - Large pot
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 cups fresh spinach, chopped
- 4 cups chicken broth (low-FODMAP)
- 1 tablespoon olive oil
- 1 teaspoon dried dill
- - Salt and pepper to taste
Directions
- - In a large pot over medium heat, heat olive oil and sauté shrimp with dill, salt, and pepper for 4-5 minutes until pink (145°F/63°C); remove and set aside.
- - Add broth and spinach; bring to a boil, then simmer for 15 minutes; mix in shrimp.
- - Serve hot in bowls.
Storage
Refrigerate in an airtight container for up to 2 days.
Nutrition
- Calories: 260
- Protein: 28g
- Fat: 8g
- Carbs: 4g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A