Shrimp Soup

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 ears corn on the cob, cut into 2-inch pieces
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups vegetable or chicken broth
• ¼ cup fresh parsley, chopped
• 2 tbsp olive oil

Instructions

1. 1

   Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 chopped onion and 3 minced garlic cloves; cook until soft and fragrant, about 3 minutes.

2. 2

   Add the 6 cups broth and 2 sliced carrots. Bring to a boil, then reduce heat and simmer until carrots are just tender, about 10 minutes.

3. 3

   Add the 2 ears of corn pieces and simmer for another 5 minutes, until corn is bright yellow and tender.

4. 4

   Stir in the 1 lb shrimp and cook until they turn pink and opaque, about 3-4 minutes. Do not overcook.

5. 5

   Season with salt and pepper to taste. Stir in the 0.25 cup chopped parsley and serve hot.

Tools you’ll need

• Large pot
• Cutting board
• Knife
• Wooden spoon

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