Prep 20 mins
Cook 30 mins
My neice and I were experimenting with Holiday leftovers. It was a cold, raw day and we wanted something warm and satisfying, but carb friendly. We came up with this soup, and it is really wonderful. Everyone who tries it loves it!We hope you do, too.
- 1 garlic clove, minced
- 2 tablespoons fresh ginger, minced
- 1 stalk celery, diced
- 1 small onion, diced
- 2 tablespoons olive oil
- 8 cups vegetable stock (canned is ok) or 8 cups chicken stock (canned is ok)
- 1 teaspoon dried thyme or 1 teaspoon fresh thyme
- salt and pepper
- 1⁄2 cup brown rice or 1⁄2 cup wild rice
- 12 shrimp, cooked, peeled
- 1⁄2 cup heavy cream or 1⁄2 cup half-and-half
- 2 cups of fresh Baby Spinach, torn into bite sized peices, stems removed
- In a large stockpot (8qt), begin by sauteing minced garlic, ginger, onion, celery in olive oil until onion & celery are soft and becoming translucent.
- Add the stock, salt & pepper and thyme, and bring to a boil. Reduce heat and add the rice.
- Cook until rice is al dente.
- Add the shrimp and spinach.
- Simmer until the spinach is wilted and the shrimp is heated through.
- Add the cream or half & half. Taste and adjust salt & pepper if necessary. Garnish with freshly grated parmesan cheese of your choice.
This soup is AMAZING! I altered it a bit by leaving out the onion and doubling the ginger. It is so tasty and perfect for a chilly day!
Right up to the moment I sat down to eat this I was unsure how the finished product would be, but it was really good. I ended having to use part dried ground ginger since I didn't have enough fresh, but I imagine it would only be better with fresh. The ginger was not overpowering, as it sometimes can be, instead it was subtle, warm and pleasant. So may great flavors and textures.