Healthful zesty juice makes an instant broth for this low-cal dinner soup. Add more seafood, if you like.
Elegant seafood soup
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PREP TIME
5 min
Makes
2 to 4 servings
* PLUS Cooking time: 12 minutes
Ingredients
- 1 tbsp olive oil
- 1 medium onion
- 3 garlic cloves , minced
- 1 cup vegetable cocktail or Clamato juice
- 2 cups water
- 1/2 cup dry white wine
- 1/2 tsp Tabasco sauce
- 1/4 cup orzo pasta , or quick-cooking rice
- 250 g frozen peeled shrimp , or 1/2 340-g pkg crab-flavoured pollock, cut into bite-size pieces
- 2 green onions , sliced, or 1/4 cup chopped fresh parsley or dill
Instructions
- Heat oil in a large saucepan set over medium-high heat. Add onion and garlic and stir occasionally until onion starts to soften, about 2 minutes. Add cocktail juice, water, wine, Tabasco and orzo.
- Bring to a boil, then reduce heat to medium and boil gently, uncovered and stirring often, until orzo is almost cooked, about 8 minutes.
- Stir in shrimp or pollock, cover and continue to cook until shrimp turn pink or pollock is hot, from 2 to 5 minutes. Stir in green onions and serve with crusty bread. Soup is best served the day it is made but leftovers can be refrigerated for up to 1 day.
Nutrition (per serving)
- Calories
- 169,
- Protein
- 13.9 g,
- Carbohydrates
- 15.1 g,
- Fat
- 4.7 g,
- Fibre
- 1.4 g,
- Sodium
- 316 mg.
