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Creamy Shrimp and Vegetable Soup with Cauliflower, Broccoli, & Turnip

Creamy Shrimp Soup with Vegetables [Recipe]

A warm, hearty shrimp chowder packed with low carb veggies!

Course Dinner, Lunch, Main Course, One pot meal, Side Dish, Soup
Cuisine American
Special Diet Gluten-Free
Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Servings 6 Servings
Calories 348 kcal
Author Tasha Metcalf

Ingredients

  • 6.5 oz cauliflower cut into florets
  • 5 oz broccoli cut into florets
  • 4 oz turnip diced
  • 2 cups heavy cream
  • 4 cups vegetable broth 2 bouillon cubes + 4 cup water
  • 8.5 oz shrimp raw or frozen
  • salt to taste
US Customary - Metric

Instructions

  1. Put prepared vegetables in the slow cooker with broth and heavy cream. Add just a pinch of salt to taste and stir thoroughly.

  2. Cover the crockpot and cook on low for 4 hours and 30 minutes.

  3. Stir in shrimp, cover, and cook for an additional half hour.

  4. Salt to taste and serve.

Recipe Notes

5g net carbs per serving. To further reduce carb count, omit one of the vegetables.

Nutrition Facts
Creamy Shrimp Soup with Vegetables [Recipe]
Amount Per Serving
Calories 348 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 18g 90%
Cholesterol 209mg 70%
Sodium 1071mg 45%
Potassium 294mg 8%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 11g 22%
Vitamin A 26.3%
Vitamin C 50.9%
Calcium 13.3%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.