Shrimp and Vegetable Soup

By Lady Butterfly

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 fennel bulb, chopped, plus fronds for serving
• 2 tablespoons tomato paste
• 1 pound peeled and deveined medium shrimp
• 2 8-ounce bottles clam juice
• 1 14.5-ounce can diced tomatoes
• kosher salt and black pepper

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from realsimple.com

Preparation

Step 1

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and chopped fennel and cook until softened, 6 to 8 minutes. Stir in the tomato paste.

Add the shrimp, clam juice, tomatoes and their juices, and 1½ cups water to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer until the shrimp are opaque, about 2 minutes. Sprinkle with the fennel fronds.