Shrimp, zucchini & tomato sorghum salad
Delight your taste buds with this delectable shrimp, zucchini, and tomato sorghum salad. A medley of flavors that will tantalize your senses.
Ingredients:
- 3 tablespoons canola oil
- 2 teaspoons curry powder
- 8 medium carrots, peeled and thinly sliced
- 4 medium stalks celery, thinly sliced
- 1 medium onion, coarsely chopped
- 5 cups reduced-sodium chicken broth
- 1 tablespoon lemon juice
- ½ teaspoon salt
- Freshly ground pepper, to taste
Instructions:
- Heat oil and curry powder in a large saucepan on medium heat, stirring, until it becomes aromatic, which should take around 1 to 2 minutes. Add carrots, celery, and onion; mix them well in oil. Cook while stirring regularly for about 10 minutes. Pour in the broth. Let it reach a boiling point. Then, lower the heat and let it simmer until the vegetables are completely soft, which may take approximately 10 minutes. Remove the pan from the heat; allow it to sit for 10 minutes. Place a piece of paper towel over the soup to soak up any excess oil on the surface. After that, discard the paper towel.
- In small portions, not exceeding 2 cups at a time, transfer the soup to a blender and blend until smooth (be cautious while blending hot liquids). Pour the blended soup back into the saucepan, heat it over medium heat until it's warmed through. Lastly, season with lemon juice, salt, and pepper.
Summary:
- Calories: 2869 kcal
- Fat: 111 g
- Protein: 77 g
- Carbs: 444 g
- Potassium: 3590 mg
- Magnesium: 1092 mg