Tuscan Shrimp & Spinach Soup (pp compliant)
What’s “pp compliant”? You can eat this if you follow the Plant Paradox way of eating (no lectins, etc) Doesn’t matter if you do or don’t - this soup is as easy as it is delicious. So warm and comforting! Enjoy.
Ingredients:
2 Tbls of olive oil or coconut oil
1 lb shrimp, peeled, deveined & dry
2 Tbls French Butter
1/2 cup onion, minced
2 large garlic cloves, minced
*sprinkle of cayenne pepper - totally optional
1 Tbls of coconut or almond flour
14.5 container of seafood stock
3/4 cup unsweetened coconut cream (not coconut milk)
1 tsp italian seasoning
1/4 cup parmesan reggiano (the good stuff!) grated
2 handfuls of baby spinach, or baby kale, or escarole
1/2 tsp of salt & 1/4 tsp pepper - to your taste
Instructions:
Add olive or coconut oil to medium pan and warm on high heat. When hot, add the shrimp in a single layer, cook for 1 minute, turn them over, cook another 30-45 seconds and remove to a bowl. When finished with all the shrimp, reduce the heat to medium.
Add butter, then onion, garlic & a shake of cayenne pepper if you are using it. Cook for a couple minutes, til translucent. Stir in the coconut or almond flour and cook until that raw smell of flour is gone.
Add remaining ingredients, (stock, coconut cream, seasoning, parm. Increase heat to high and let it come to a quick boil, add the greens and continue cooking for 2 minutes, until they are wilted. Take off the heat, add the shrimp and any juices in the bowl.
Serve with crusty italian bread to soak up all that delicious broth.
Note:
yes, you can use any kind of oil, any kind of flour, and any kind of dairy or non-dairy product. So if you prefer heavy cream or want it really light and use 2% milk, again, it’s to your taste. I think this is perfect as a pp compliant soup - and no one knows the difference. When you can make a soup that’s dairy free, gluten free, and egg free? It’s a keeper and a real treat for those that have dietary issues. Made with love.
