Recipe from Kathryn Bruton’s Skinny Soups (published by Kyle Books). Photography by Laura Edwards.
This soup boasts a lot of flavor for the little time and effort it takes to make. It’s important to use fresh shrimp here and even more important not to overcook them.
- 2½ cups organic vegetable or chicken stock
- ½ tablespoon olive oil
- 1 medium leek, halved and sliced into half-moons, about ¼-inch thick
- 3 medium zucchini, halved and sliced into half-moons about ¼-inch thick
- ½ teaspoon chile flakes (optional)
- Zest and juice of ½ lime
- 2 cups dill sprigs, fronds picked and chopped
- 6 ounces raw shelled shrimp
- Salt and pepper
- Boil the stock in a medium saucepan. Heat the oil in another saucepan and sauté the leek and zucchini with 1 tablespoon water for about 4 minutes, stirring occasionally.
- Add the boiling stock and simmer for another 5 minutes. Add the chile flakes and lime zest and juice. Remove half of the soup and blend with half of the dill until smooth. Return to the saucepan, add the shrimp, and cook for no more than 3 minutes, until they have turned pink.
- Just before serving, stir through the remaining dill. Season to taste and serve immediately.