This one-pot, healthy, seafood and fresh vegetable soup is basically like eating a bowl of wonton soup without the wontons. And since this simple, quick to make, Asian-inspired soup is full of poached shrimp and chopped spring onions, you won’t even mind the fact that the wontons are missing.

A few weeks ago I discovered that it’s possible to place the white unused parts of spring onions or scallions into a small glass jar of water and they will quickly regrow. Mind blow y’all, mind blown. Since then, I have done this with four separate bunches of spring onions. I let them grow for about a week on my kitchen windowsill, and then I replant them outside in my new redneck gutter garden. Since I almost only ever use the light green and dark green parts of this vegetable, this regrowing method is pretty much the best thing ever for me. It’s basically like I’m getting free onions. And, considering how much groceries cost nowadays, that’s a pretty freaking good thing if you ask me.

Ingredients:

• 4 Cups Low-Sodium Chicken or Vegetable Stock
• 2 Tablespoons Low-Sodium Soy Sauce
• 2 Tablespoons Very Dry Sherry
• 1 Tablespoon Light Brown Sugar, Packed
• 1 Tablespoon Crystallized Ginger, Very Finely Chopped
• 2 Teaspoons Extra-Virgin Olive Oil
• 1/8 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Ground Sea Salt
• 10 Extra-Large Shrimp, Peeled & Deveined
• 1 Bunch Spring Onions, Chopped (Green Parts Only)

Directions:

1. Place the stock, soy sauce, sherry, brown sugar, crystallized ginger, olive oil, black pepper, and sea salt into a medium saucepan over high heat.
2. When the soup begins to boil, cook it for 5 minutes.
3. Reduce the heat to low.
4. Add the shrimp and half of the chopped spring onions. Cook until the shrimp are pink and cooked through completely.
5. Serve garnished with the remaining half of the chopped spring onions.

Suggestions:

• I always use low-sodium stock and soy sauce, so that I have more control over the amount of sodium in my recipes. If using stock or soy sauce, which is not low-sodium, you may choose to admit the added ground sea salt.
• Place the pale white parts of the spring onions that you don’t use into a small glass with a few inches of water. The green parts will grow back and you can use them again.
• I add half of the spring onions as a garnish so that they retain their slight crunch.
• This recipe will yield two servings.

Improvements:

• For a more filling meal, add a little bit of broken angel hair pasta noodles to the soup.
• Add 1/4 teaspoon of crushed red pepper flakes to the soup.
• Replace the shrimp with small ground pork meatballs.
• CLICK HERE to check out our other great soup recipes.

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Yum

Poached Shrimp & Spring Onion One-Pot Soup

Ingredients:

• 4 Cups Low-Sodium Chicken or Vegetable Stock
• 2 Tablespoons Low-Sodium Soy Sauce
• 2 Tablespoons Very Dry Sherry
• 1 Tablespoon Light Brown Sugar, Packed
• 1 Tablespoon Crystallized Ginger, Very Finely Chopped
• 2 Teaspoons Extra-Virgin Olive Oil
• 1/8 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Ground Sea Salt
• 10 Extra-Large Shrimp, Peeled & Deveined
• 1 Bunch Spring Onions, Chopped (Green Parts Only)

Directions:

1. Place the stock, soy sauce, sherry, brown sugar, crystallized ginger, olive oil, black pepper, and sea salt into a medium saucepan over high heat.
2. When the soup begins to boil, cook it for 5 minutes.
3. Reduce the heat to low.
4. Add the shrimp and half of the chopped spring onions. Cook until the shrimp are pink and cooked through completely.
5. Serve garnished with the remaining half of the chopped spring onions.

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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. Visit our Pinterest board to find more great soup and stew recipes. This month’s “Fresh Vegetable Soups” themed Soup Saturday Swappers is being hosted by Faith, Hope, Love, & Luck.

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