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A bowl of creamy shrim soup with spinach and chickpeas is garnished with some fresh parsley

Creamy Shrimp Soup with Spinach and Chickpeas

Byron
Looking for a quick, comforting dinner that doesn’t skimp on flavor? This Creamy Shrimp Soup with Spinach and Chickpeas is a one-pot wonder that’s ready in around 30 minutes — perfect for busy weeknights!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course, seafood, Soup, stew
Cuisine American, Mediterranean, Spain
Servings 4 Main
Calories 415 kcal

Equipment

  • Wooden cutting board
  • Chef knife
  • Large pot or skillet with deep sides
  • Garlic crusher (optional)
  • Ladle
  • Serving bowls

Ingredients

For the creamy soup base

  • Extra Virgin Olive Oil
  • 1 onion diced fine
  • 2 garlic cloves minced
  • 3 Tbsp all-purpose flour add more if you want a thicker consistency
  • 3 cups Fish Stock low-sodium or home-made
  • 1 cup Double cream
  • 1 tsp Dried Oregano organic
  • 1 tsp Sweet smoked paprika
  • 1 tsp Pepper flakes add more for spicy
  • Salt and black pepper to taste

For the soup

  • 450 g Raw shrimp peeled and deveined
  • 150 g fresh spinach leaves about two handfuls
  • 2 cups of cooked Chickpeas
  • Fresh parsley for garnish
  • Shaved manchego cheese optional for garnish
  • Fresh bread for serving

Instructions
 

Step 1 - Prepare the creamy soup base

  • On a medium heat, add a splash of oil and saute the onions until golden (around 5 minutes).
    Extra Virgin Olive Oil, 1 onion
  • Add the garlic and cook for another minute or until fragrant
    2 garlic cloves
  • Add 2 Tbsp all-purpose flour and stir through, then add 2 cups of chicken stock and 1 cup of double cream. Bring to a low simmer.
    3 Tbsp all-purpose flour, 1 cup Double cream, 3 cups Fish Stock
  • Stir through and check the consistency. If you want a thicker sauce, add more flour and stir through.
  • Add the oregano, paprika, pepper flakes, and season to taste.
    1 tsp Dried Oregano, 1 tsp Sweet smoked paprika, 1 tsp Pepper flakes, Salt and black pepper to taste
  • Continue to simmer for 2-3 minutes stirring constantly.

Step 2 - Add the shrimp, spinach and chickpeas

  • On a simmer, add the raw shrimp, two handfuls of fresh spinach, and 2 cups of chickpeas (plus the aguafaba from the chickpeas.
    450 g Raw shrimp, 150 g fresh spinach leaves, 2 cups of cooked Chickpeas
  • Simmer for around 8 minutes or until the shrimp are cooked (they will become opaque and pìnk in color).
  • Check flavor and season to taste with salt and pepper.

Step 3 - Serve

  • Serve in deep bowls with some fresh parsley as garnish. Best served alongside some fresh bread.
    Fresh parsley, Shaved manchego cheese, Fresh bread for serving

Notes

Cooking tips: 

Use large fresh shrimp
Speak to your fishmonger and ask for large fresh shrimp. You’ll need to peel and devein them yourself, but they’ll be more flavorful than using prepared or cooked shrimp. 
Here’s a video on how to peel and devein shrimp (the easy way)! 
Use cooked (canned chickpeas)
Cooked chickpeas from the jar or can are a great option for bulking up this recipe. They’re cheap and require no extra prep before they can be used. Alternatively, use canned white beans for a smooth flavor that’s just a little bit different. 
Fresh or Frozen Spinach
Either can be used and both have comparable nutritional benefits. If using frozen spinach, be sure to thaw and squeeze out any excess liquid before adding to the soup.
Keyword 30 minute recipe, chickpeas, creamy, creamy prawns, creamy shrimp soup, one pan, prawn soup, shrimp soup, soup, soup with shrimp, spinach, Spinach and chickpea soup, Spinach and chickpeas