Chunky Zucchini And Dill With Shrimp Soup | Clean Plates

Ingredients

• 2½ cups organic vegetable or chicken stock
• ½ tablespoon olive oil
• 1 medium leek, halved and sliced into half-moons, about ¼-inch thick
• 3 medium zucchini, halved and sliced into half-moons about ¼-inch thick
• ½ teaspoon chile flakes (optional)
• Zest and juice of ½ lime
• 2 cups dill sprigs, fronds picked and chopped
• 6 ounces raw shelled shrimp
• Salt and pepper