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This soup is gluten-free, Paleo-friendly, and only has 17g of carbs per serving, making it a nutrition (not to mention delicious) powerhouse.

Nutrition (per serving)

Calories: 211; total fat: 5g; saturated fat: 3g; protein: 15g; carbohydrates: 17g; sugar: 4g; fiber: 4g; cholesterol: 151mg; sodium: 471mg

Recipe and photo by Christy Brissette, R.D. of 80 Twenty Nutrition.

Makes 6 Servings
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1 Tbsp coconut oil virgin
1 onion medium, peeled and chopped
1 sweet potato large, peeled and chopped
1 stalk lemongrass tough outer leaves removed, thinly minced
1½ cups oyster mushrooms
1 cup broccoli, chopped
1 cup carrots, chopped
1 L chicken broth (no sodium added or homemade)
¼ cup light coconut milk
1 cup sweet pea spring mix or leafy greens of your choice
½ lb medium shrimp raw, peeled, and deveined
1 bunch parsley chopped
1/8 tsp salt or to taste
¼ tsp black pepper or to taste
How to make it 

Place a large pan or stockpot on medium heat. Add the coconut oil, swirling to coat the pan. Add in the onions, sweet potatoes, and lemongrass. Cook for about 7-10 minutes, or until the onions start to become translucent and golden brown.

Add in the mushrooms, broccoli, carrots, and oyster mushrooms. Sauté for 3-5 minutes, or until the carrots and broccoli are tender-crisp.

Pour in the chicken broth and coconut milk. Bring the mixture to a boil, stirring occasionally.

Add in the spring mix and the shrimp, cooking for 2-3 minutes or until light pink in color.

Stir in half of the parsley, bringing the soup back to a boil. Season with salt and pepper to taste.

Serve warm with brown rice or a side salad. Garnish with additional parsley, as desired.