Recipes
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Ingredients
- 2 cups carrot sticks
- 2 stalks celery
- 1 medium red onion
- 1 large leek
- 1 lb baby yellow potatoes
- 3 tablespoons extra-virgin olive oil, divided
- 4 cups no-salt-added chicken stock (or broth)
- 1 lemon, for zest/wedges
- 1 bunch fresh Italian parsley, divided
- 1 lb firm white fish (such as cobia, snapper, or tilapia)
- 1 ¾ teaspoons kosher salt
- 1 teaspoon pepper
Steps
- Preheat 4 quart saucepan on medium-high 2–3 minutes. Cut carrots, celery (1 cup), and onion (1 cup) into ½-inch cubes. Slice leek (white part only); halve potatoes.
- Place 1 tablespoon oil in pan. Stir in carrots, celery, onions, and leeks. Cook 4–5 minutes, stirring occasionally, until lightly browned.
- Stir in broth and potatoes and bring to a boil. Reduce heat to medium-low and cover. Simmer 18–20 minutes until potatoes are tender. Zest lemon (1 teaspoon), then cut into wedges. Chop parsley (1 cup). Cut fish into 1-inch cubes (wash hands).
- Mash vegetables lightly in pot. Stir in fish, zest, ½ cup parsley, salt, and pepper. Cover and simmer 4–5 minutes until fish is opaque and flakes easily. Divide soup among serving bowls. Drizzle with remaining 2 tablespoons oil and sprinkle with remaining ½ cup parsley; serve with lemon wedges.
Amount per ⅙ recipe serving: Calories 240, Total Fat 8g, Sat Fat 1.5g, Trans Fat 0g, Chol 25mg, Sodium 760mg, Total Carb 24g, Fiber 4g, Sugars 4g, Protein 21g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%