Ingredients
Scale
- 1 lb fresh fish fillets (cod or haddock)
- 4 cups low-sodium vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 2 tbsp fresh parsley or dill, chopped
- 1 tbsp lemon juice
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil. Sauté the diced onion and minced garlic until the onion is translucent (about 3-5 minutes).
- Stir in sliced carrots and chopped celery. Pour in vegetable broth and canned tomatoes; mix well.
- Nestle fresh fish fillets into the bubbling broth. Cook for about 5-7 minutes until the fish is opaque and flaky.
- Right before serving, stir in fresh herbs and lemon juice. Adjust seasoning to taste.
- Ladle hot soup into bowls and enjoy with crusty bread.
Notes
- You can add other vegetables like spinach for extra nutrition.
- For a spicier kick, include jalapeños or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg