Shrimp and Artichoke Soup

Ingredients

• 2 tablespoons olive oil
• 2 garlic
• 1 cup onion
• 0.5 cup carrot
• 0.5 cup celery
• 14 ounces artichoke heart quarters
• 4 cups vegetable broth
• 1 pound shrimp
• 1 tablespoon lemon juice
• 2 tablespoons parsley
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Instructions

1. 1Heat the olive oil in a large pot over medium heat.
2. 2Add the minced garlic and chopped onion, sauté until translucent.
3. 3Mix in the diced carrots and celery, cooking until slightly softened.
4. 4Stir in the quartered artichoke hearts and cook for another 2 minutes.
5. 5Pour in the low-sodium vegetable broth, bring to a boil, then reduce to a simmer.
6. 6Add the shrimp to the pot, simmering until they are pink and cooked through.
7. 7Season the soup with lemon juice, sea salt, and black pepper to taste.
8. 8Simmer everything together for an additional 5 minutes to allow the flavors to meld.
9. 9Remove from heat and stir in the fresh parsley.
10. 10Serve the soup hot, ensuring each serving contains a generous amount of shrimp and vegetables.
11. 11For an extra touch of freshness, add a squeeze of lemon juice to each bowl before serving.