Shrimp Bok Choy and Tumeric Soup

• Gluten free
• Paleo

• Seafood

  • 1 lb Shrimp

• Produce

  • 6 heads Baby bok choy
  • 2 Carrots
  • 6 Garlic cloves
  • 1 Onion, large
  • 1 lb Shitake mushrooms

• Canned Goods

  • 6 cups Chicken broth

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 1/2 tsp Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on foodfashionandfun.com

Description

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 1 large Onion, chopped
• 6 Garlic Cloves, minced
• 1½ teaspoon Salt, plus additional for serving
• 1 teaspoon Ground Black Pepper, plus additional for serving
• 1 teaspoon Turmeric
• 6 cups Chicken Broth
• 2 Carrots, sliced
• 1 pound Shitake Mushrooms, stems removed and sliced into ½ inch pieces
• 6 heads Baby Bok Choy, bottoms chopped off
• 1 pound Shrimp

Directions

• Heat the oil in a stock pot or dutch oven over medium heat.
• Add onions and garlic then sauté for 5 minutes or until translucent.
• Add in salt, pepper, turmeric, chicken broth, carrots and mushrooms then bring to a boil
• Reduce heat and then let simmer, covered for 20 minutes.
• Add bok choy and shrimp in the last 5 minutes of cooking.
• Add salt and pepper to taste then serve.