Appetizers / Soups / Salads

Kashi Rice and Shrimp vege soup is for Lunch.

Kashi Rice and Shrimp vege soup takes several minutes to prepare.

Kashi Rice and Shrimp vege soup takes several minutes to cook.

Kashi Rice and Shrimp vege soup makes 8 servings.

The ingredients for Kashi Rice and Shrimp vege soup are:

FISH MARKET Cooked Shrimp tail OFF, 2.5 cup
KASHI 7 Whole Grain Pilaf, 2 cup
*Full Circle FF Low Sodium Chicken Broth Organic, 4 cup

Sweet peppers (bell), 2 medium (approx 2-3/4" long, 2-1/2
Onions, raw, .25 cup, chopped
*Mushroom Sliced Baby Bella, 3 oz
*Argo 100% Pure Corn Starch, 1 tbsp
*Extra Virgin Olive Oil, .5 tbsp

Here is how you make Kashi Rice and Shrimp vege soup:

I add 1/2 T of Olive oil, then use a bit of butter spray AND a bit of Olive Oil spray once all the veges are in the pan. I add the ONION and GARLIC powder to taste at this time. ADD in the BROTHMeanwhile, the FROZEN cooked shrimp is THAWING in cold water. ONCE thawed, add it in. After all ingredients are in the pan, I add the corn starch and lit is simmer for awhile...your call. I like the flavors to get all mixed up together.Serving Size: Makes 8 - 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user FITNHEALTHYAT50.

The nutritional information for Kashi Rice and Shrimp vege soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 140.6

• Total Fat: 2.2 g
• Cholesterol: 84.4 mg
• Sodium: 322.0 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 3.9 g
• Protein: 11.1 g

The dietary needs meet for Kashi Rice and Shrimp vege soup is Low Fat