Ingredients
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2 tbsp olive oil
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1 small onion
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1 orange
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1/2 (0.75 oz) package fresh rosemary
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12 oz raw peeled shrimp (thawed if frozen)
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12 oz small cauliflower florets
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1 (28 oz) canned diced tomatoes
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4 cups low-sodium vegetable broth
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2 (14 oz) canned chickpeas
Steps
1
1 Heat the oil in a large saucepan and fry the onion for 1 min. Meanwhile, zest and then juice the orange.
2
Add the orange zest, rosemary sprigs and the shrimp to the onion and cook for 1 min. over medium heat.
3
Combine the canned tomatoes with juice, stock and cauliflower florets to the onion mixture. Bring to a boil, stirring.
4
Lower the heat and let the soup simmer 6 min. Add chickpeas and cook for 2 min., stirring frequently. Remove the rosemary sprigs and serve.
