Low-Calorie Shrimp and Vegetable Soup

Heat the olive oil in a large soup pot over medium heat. Add the diced onion, celery, and carrots, cooking for about 5 minutes until they begin to soften.

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Pour in the low-sodium vegetable broth and bring the mixture to a gentle boil.

Add the sliced zucchini, reduce the heat to a simmer, and cook for 6 to 8 minutes until the vegetables are tender.

Add the peeled and deveined shrimp and the baby spinach to the pot. Cook for 3 to 4 minutes, or until the shrimp are pink and opaque and the spinach is wilted.

Remove the pot from the heat, stir in the fresh lemon juice, and season with salt and black pepper to taste. Serve hot.