Mediterranean Shrimp Rice Soup
Ingredients
- Spray olive oil
- 1 1/2 lb. raw shrimp, peeled and deveined (VEG option: portobello mushroom, eggplant)
- pinch of sea salt & pepper
- 1 tbsp. olive oil
- 1 tbsp. fresh garlic, minced
- 1 c. diced white onion
- 1 tbsp. dried thyme
- 5 c. low-sodium chicken stock or broth (or vegetable broth)
- 1 (14.5-oz) can diced fire-roasted tomatoes
- 2 c. cooked brown rice (LOW CARB swap - 3 cups frozen or raw cauliflower rice)
- 2 bay leaves
- 1 c. diced bell pepper (I used a combination of yellow, red, and orange)
- 4 c. raw spinach
- Lemon juice, for garnish
- Fresh chopped parsley, for garnish
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