and Healthy



Tomato and

Avocado with

Brown Rice

in Chicken Broth

This is a fresh and healthy soup I pulled together one night. The list of ingredients may seem a tad odd, but it works so well together.


Two 32 oz containers of chicken broth

3 tomatoes

heaping 1/2 c cooked brown rice per serving

1 lb wild caught shrimp

4 cloves garlic, smashed and sliced

1 lemon, zested and juiced

sea salt


olive oil

1 c cabbage, sliced (I like to use small, compact Asian cabbage)

2 T butter

1/2 of a scallion sliced, per serving

1/2 of an avocado chopped, per serving

2 slices of lime, per serving


Prep the Shrimp: smash and slice garlic | zest and juice one lemon - combine in a bowl.Add a few swirls of olive oil and toss in some sea salt and pepper. Combine.Mix in Shrimp. Place mixture in a pan. pre-heat oven to 400 and set asideShrimp to marinate for awhile while you move on.

Slice cabbage and saute in 2 T butter until softened. Throw a little sea salt and pepper on the cabbage as it cooks. Remove from heat and set aside.

Pour chicken broth in large pot and bring to a boil.

Chop tomatoes and add to broth.

Bring to a rolling boil.

You want to boil the tomatoes to smithereens or close to smithereens. Boil away for 7 minutes or so...

Put the Shrimp in the pre-heated oven and bake until firm.

Add sauteed cabbage to tomatoes and broth. Lower heat to simmer.

Chop avocados.

Slice Scallions.

Slice Limes.

Set up:

Place scallions in bottom of soup bowl,

Place warm brown rice over scallions.

Place cooked shrimp over rice (about 5 per serving)

Ladle broth with tomatoes & cabbage over shrimp.

Add chopped avocado.

Squeeze two lime slices over soup and serve.

Serves four.