1 can
1/2 cup(s), chopped
1/2 cup(s) chopped
1/4 cup(s)
2 cup(s)
2 Tbsp(s)
1 cup
1 can
50.5 g
80 g
480 g
28 g
226 g
Heat a large saucepan over medium high heat. Add the avocado oil. When shimmering, saute the onions and celery until soft, about 5 minutes.
Transfer the celery, onions and roasted tomatoes to a blender or food processor and puree them. Pour pureed vegetables back into the saucepan; add the chicken stock, coconut milk and pepper and bring to a simmer.
While the soup is simmering, chop the shrimp and add it to the pot.
Add the basil just before serving.
0 Servings Fruits / 3.3 Servings Vegetables
Calories: 518
Omega-6 / Omega-3 ratio: 13 : 1
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