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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 5 cups low sodium chicken broth or use bone broth
- 1 medium onion chopped
- 1 clove garlic minced
- sea salt and freshly ground black pepper to taste
- 1 tablespoon chili powder
- 3 cups chopped cauliflower florets
- 1 14-oz. can diced tomatoes
- 3 cups chopped kale
- 1 pound wild caught shrimp peeled and deveined
Ingredients
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Instructions
- In a large pot over medium heat, add the first 8 ingredients (chicken broth through kale).
- Cook for 10 minutes, until vegetables are slightly tender.
- To the soup, add the shrimp.
- Cook for 15 minutes, until shrimp are pink and cooked through.
- Serve warm.