Sunday, October 9, 2011
Shrimp And Spinach Soup With Cilantro And Lime
This soup is fat-free, low-carb and my new favorite for Phase Two of the HCG Diet. If you're on Phase Three or Atkin's, start out by sauteing the garlic in a pat of butter. Then add the broth and go from there.
Ingredients (one serving):
1 cup broth (I used salt-free chicken broth because I didn't have any veggie broth on-hand)
1 garlic clove
100 g frozen shrimp
3 cups spinach, chopped
2/3 cup cilantro, chopped
Mrs. Dash Southwest Chipotle Blend
salt and pepper
Crush and chop the garlic clove and saute it in the broth. Add the shrimp and juice the lime into pan. Let the shrimp warm up, then add the spinach and seasoning to taste. Once the shrimp is heated through and the spinach wilts, remove from the heat and stir in the cilantro.
I like my flavors bold and bright. If you don't, you might want to halve the amount of lime juice and cilantro.
This soup is a snap to make but no one has to know. Serve it at a family dinner and tell them you spent hours in the kitchen. For a non-dieting crowd, saute the garlic in butter as a first step, reduce the amount of broth, skip the spinach, and serve over brown rice. And don't forget to give them some healthy veggies on the side.