Shrimp and vegetable soup (Paleo, AIP)
 
Prep time
Cook time
Total time
 
A delicious seafood soup made with vegetables and shrimp, flavored with turmeric and ginger and topped with seaweed
Author:
Recipe type: Soups
Cuisine: Fusion
Serves: 2
RecipeIngredients
  • 8-10 medium size shrimp, peeled and deveined leaving tails intact
  • ½ cup ivy gourd, cut into long thin pieces
  • ½ cup Daikon radish, cut into thin slices
  • 2 medium taro root, peeled and cut into 1 inch cubes
  • 3 cups water
  • 1 inch by 1 inch piece of fresh ginger root, peeled and cut into thick round slices
  • ½ tsp organic turmeric powder
  • ¼ tsp sea salt
  • 3-4 pieces of kombu/dried seaweed
  • 1 cup spinach and or bok choy leaves
RecipeInstructions
  1. In a medium cooking pot, add all the ingredients except the spinach or bok choy leaves. Heat pot on stove and when the water starts to boil, turn heat to low and cover and cook for 6-7 mins or until the taro pieces are well cooked. Discard the kombu.
  2. Add the spinach/bok choy and cook for 1 more minute. Turn heat off.
  3. Transfer to 2 serving bowls. Serve warm.
Notes
You can use any combination of vegetables. Make sure to modify cooking time based on what vegetables you use.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/10/shrimp-and-vegetable-soup-paleo-aip.html