|Delicious Shrimp and Vegetable Soup|
3 quarts of water
2 tomato bouillon cubes
4 medium potatoes, cubed
1 large chopped tomato
1 cup of chopped or baby carrots
½ onion, you don’t have to chop this. Just peel away hard outer shell and place in pot.
3-4 cloves of whole garlic
1 whole fresh jalapeño (optional)
½ tsp of Comino (cumin)
Salt and pepper to taste
2 cups of leafy green cabbage
2 lbs of shrimp - peel and de-vein prior to cooking
½ cup of chopped cilantro
Fill 6 quart cooking pot with 3 quarts of water. Add bouillon cubes, tomato, potatoes, carrots, onion, garlic, jalapeño (optional), cumin, salt and pepper to taste. Bring to a boil.
Cook until potatoes and carrots are slightly tender.
Add cabbage and cilantro and cook for an additional 8 minutes.
Add shrimp last. Bring to a boil and cook for an additional 2 – 3 minutes.
Garnish with diced avocado and cilantro.