Shrimp and Sweet Potato Soup with a Kick

Ingredients

• 1 tablespoon olive oil
• 1 red onion, chopped
• ½ teaspoon minced garlic
• 4 cups vegetable stock
• 4 cups corn
• 2 cups peeled and diced sweet potatoes
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 1 cup salsa
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• salt and ground black pepper to taste
• 1 ½ pounds peeled medium shrimp
• 4 green onions, chopped

Step 1

Warm some olive oil in a big pot over medium heat. Toss in the chopped onion and garlic, and cook them gently until the onion softens up, which usually takes about 10 minutes. Next, add the vegetable stock, corn, sweet potatoes, diced tomatoes with green chiles, salsa, chili powder, cumin, and a good pinch of salt and pepper. Bring everything to a boil and let it bubble away for about 5 minutes.

Step 2

Once that’s going, stir in the shrimp and bring the soup back to a boil. Then lower the heat to medium and let it simmer until the shrimp turn pink and are cooked through—this should take around 10 minutes. Finally, mix in the sliced green onions, taste the soup, and adjust the seasoning with a bit more salt and pepper if you need to. Serve it up warm and enjoy!