Simmered Summer Vegetables with Shrimp

You may be thinking… “What?! A hot soup during the summer?! Has she lost her marbles??”

Yep! Summertime is not just for salads and cold soups like Watermelon Gazpacho.

You can certainly enjoy a hot bowl of soup that has all of the elements to deeply nourish and support your beautiful body during the summer season.

This soup contains warm-weather veggies like peppers, fennel, and tomatoes.

Plus, one of my favorite summertime proteins: shrimp!

I simply love shrimp!

And, of course, it tastes absolutely delicious.

But I’m biased. Don’t take my word for it, try it yourself.

Enjoy the recipe and have a delicious summer!

Simmered Summer Vegetables with Shrimp
Prep time
Cook time
Total time
Recipe type: Food is Medicine
Cuisine: Integrative health coach cooking
Serves: 4 servings
  • 1 tbsp. organic olive oil
  • 1 tsp. fennel seeds
  • 2 tsp. dried oregano (or 1 tbsp. fresh)
  • 1 tsp. dried thyme (or 2 tsp. fresh)
  • 1 onion, peeled and sliced into thin crescents
  • 1 red bell pepper, seeded and sliced thin
  • 1 fennel bulb, sliced thin
  • 2 garlic cloves, peeled and minced
  • 1 - 15oz can diced tomatoes
  • 1 cup chicken stock (veggie stock, fish stock or water)
  • 1 pound peeled shrimp (substitute cubed white fish or tofu)
  • 1 & ½ tsp. sea salt
  • Organic pre-cooked polenta (1/2 cup per serving)
  • Fennel fronds for garnish
  1. In a medium sized soup pot, heat olive oil.
  2. Add fennel seeds and cook 1 minute.
  3. Add onions, oregano, thyme, plus a pinch of salt.
  4. Saute 2-3 minutes.
  5. Add bell pepper and fennel, plus a pinch of salt and cook 3-5 minutes.
  6. Add garlic, tomatoes, stock, another pinch of salt, cover and simmer 5-7 minutes.
  7. Add srhimp, plus 1 tsp. sea salt.
  8. Cover and simmer an additional 3-5 minutes.
  9. Place cooked polenta in the bottom of a soup bowl.
  10. Ladle stew on top and garnish with fennel fronds.