Celebrate the season with this Spring Vegetable Soup with Shrimp. Using lemongrass, ginger and garlic for a savory broth and delicious spring vegetables. Only 3.2g net carbs per serving and takes less than 20 minutes!.
Add your vegetables and shrimp and cook for 5 or so minutes until your vegetables are soft and the shrimp are pink.
Season with salt and pepper if needed and garnish with cilantro.
Note about vegetables** I used the following (¼ cup radishes, ½ cup asparagus, ½ cup broccoli, ¼ cup grated carrots, ⅛ cup green onions, ¼ cup mushrooms)