Prep 10 mins
Cook 20 mins
My family and I came home from a Winter Festival Fun Run and I wanted to make something that would warm us up and use up left over items from the fridge crisper and freezer, so I made up this soup. I ladled mine over what was left of a fresh express package of spinach leaves (the heat of the soup would wilt the leaves) and spooned Mango Salsa – Pico de Gallo and crumbled a ginger snap over the top for flavorful crunch. DH loved it the way it was without any extras. I bloomed only 1 tsp of curry with the onions, garlic and celery as my son doesn’t like too much curry, but you might want to use more to spice up the soup. I hope you’ll enjoy. This was pretty quick to make using the leftover ingredients; you just barely want the veggies to cook.The lite coconut milk gives the soup a creamy look, but not too many calories. You could always leave the shrimp out and make it vegetarian, just remember to bloom the curry. It was a great way to end a day of playing in the Winter Wonderland.
- 1 teaspoon olive oil
- 1 small onion
- 2 stalks celery & leaves (chopped and separate leaves)
- 1 teaspoon garlic (chopped)
- 1 cup shrimp (Small, Approx. 4 oz.)
- 1 cup sweet potato (peeled, sliced into 1/4 inch half moons, store in water until ready to add)
- 1 -2 teaspoon curry powder (according to your taste)
- 1 (32 ounce) carton fat-free low-sodium chicken broth
- 1 (14 ounce) can light coconut milk
- 1⁄2 cup bell pepper (diced, both Green and Yellow)
- 1 cup broccoli slaw mix (Fresh express Julienne broccoli and carrots)
- 1 lime (Zest and fresh Juice of One Lime)
- 1⁄4 cup cilantro (fresh or 1/2 tsp dried)
- sea salt
- pepper (freshly ground)
- fresh spinach, Ginger Snap Cookie and Mango Salsa-Pico de Gallo
- Cover the bottom of a non-stick Dutch oven with a teaspoon regular Olive Oil and I use a pastry brush to distribute it over the bottom,
- once heated on Medium High, add chopped onions and celery stocks into the pan. Allow onions and celery to caramelized about 2 minutes and then stir in garlic.
- Add curry and stir to bloom the flavor (1 min.), then.
- immediately add in your thawed shrimp and drained sweet potatoes. Stir quickly around the Dutch oven for another 1 to 2 minutes.
- Add low sodium chicken broth and lite coconut milk, and then bring contents to a boil for approximately 10 minutes to barely soften sweet potatoes.
- Add the chopped peppers and broccoli slaw into the soup.
- Off the burner and add lime zest, ½ tsp dried cilantro (or approximately ¼ cup fresh chopped cilantro), chopped celery leaves, sea salt and the juice of the lime.
- Stir and let flavors blend for about 2 minutes before serving over rice or spinach leaves.
- You can top with Mango Salsa-Pico de Gallo (like Newman’s Own Mango Salsa) and cracked pepper to enhance the taste.
- Add more veggies like broccoli slaw or onions and celery to make it a fuller soup.
- These veggies make a filling, but yummy low calorie soup whose flavors of curry, lime, coconut milk and shrimp meld nicely together.