This soup is gluten-free, Paleo-friendly, and only has 17g of carbs per serving, making it a nutrition (not to mention delicious) powerhouse.
Nutrition (per serving)
Calories: 211; total fat: 5g; saturated fat: 3g; protein: 15g; carbohydrates: 17g; sugar: 4g; fiber: 4g; cholesterol: 151mg; sodium: 471mg
Recipe and photo by Christy Brissette, R.D. of 80 Twenty Nutrition.
Makes 6 servings
- 1 Tbsp coconut oil virgin
- 1 onion medium, peeled and chopped
- 1 sweet potato large, peeled and chopped
- 1 stalk lemongrass tough outer leaves removed, thinly minced
- 1½ cups oyster mushrooms
- 1 cup broccoli, chopped
- 1 cup carrots, chopped
- 1 L chicken broth (no sodium added or homemade)
- ¼ cup light coconut milk
- 1 cup sweet pea spring mix or leafy greens of your choice
- ½ lb medium shrimp raw, peeled, and deveined
- 1 bunch parsley chopped
- 1/8 tsp salt or to taste
- ¼ tsp black pepper or to taste
How to make it
Place a large pan or stockpot on medium heat. Add the coconut oil, swirling to coat the pan. Add in the onions, sweet potatoes, and lemongrass. Cook for about 7-10 minutes, or until the onions start to become translucent and golden brown.
Add in the mushrooms, broccoli, carrots, and oyster mushrooms. Sauté for 3-5 minutes, or until the carrots and broccoli are tender-crisp.
Pour in the chicken broth and coconut milk. Bring the mixture to a boil, stirring occasionally.
Add in the spring mix and the shrimp, cooking for 2-3 minutes or until light pink in color.
Stir in half of the parsley, bringing the soup back to a boil. Season with salt and pepper to taste.
Serve warm with brown rice or a side salad. Garnish with additional parsley, as desired.