Spicy Kale and Shrimp Soup

Ingredients and Weight:

• 1 pound frozen shrimp, peeled and deveined
• 1 bunch kale, chopped (about 10 cups)
• 1 yellow onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced (for spiciness, adjust as desired)
• 4 cups chicken broth
• 1 cup water
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup heavy cream (optional, for richness)

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. In a large pot, heat 1 tablespoon of olive oil over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the jalapeno pepper and cook for 1 minute more.
4. Add the kale, thyme, salt, and pepper and cook, stirring frequently, until the kale has wilted, about 5 minutes.
5. Add the chicken broth, water, and shrimp. Bring to a boil, then reduce heat and simmer until the shrimp are cooked through, about 5 minutes.
6. Stir in the heavy cream, if desired, and serve immediately.

Nutritional Information:

Per serving (without heavy cream):

• Calories: 170
• Fat: 6g
• Carbohydrates: 15g
• Protein: 18g
• Fiber: 3g

Dish Characteristics:

• Spicy and flavorful
• Rich and creamy (with heavy cream)
• Bright green color from the kale
• Pairs well with crusty bread or rice

User Comments:

• "This soup is absolutely delicious! The spice level is perfect, and I love the combination of kale and shrimp." - Sarah
• "I made this for my dinner party last night and everyone raved about it. It's so easy to make and so full of flavor." - Jessica
• "This soup is a real crowd-pleaser. I always make a double batch so I have leftovers for lunch the next day." - Michael

Special Precautions and Tips:

• If you don't like spicy food, omit the jalapeno pepper or use a milder variety.
• Be sure to cook the kale until it has wilted, but not too long, or it will become mushy.
• If you don't have heavy cream on hand, you can substitute milk or yogurt.