Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 medium yellow potato
  • 1 medium carrot
  • 1 stick celery
  • ½ lemon
  • ½ small pkg fresh thyme

• STEP 2

  Peel the carrot, then trim off the ends; discard the peels and trimmings. Halve the carrot lengthwise, then thinly slice crosswise into ⅛-inch-thick half-rounds and transfer to a medium bowl.

• STEP 3

  Trim off and discard the ends of the celery; slice it crosswise into ⅛-inch-thick pieces and add to the bowl.

• STEP 4

  Preheat a saucepan over medium-high heat.

• STEP 5

  Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and add to the bowl with the carrots and celery.

  • ½ medium yellow onion

• STEP 6

  Once the saucepan is hot, add coconut oil and swirl to coat the bottom.

  • 1 tbsp virgin coconut oil

• STEP 7

  Add the carrots, celery, and onion to the saucepan; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes.

  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 8

  Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the saucepan.

  • 2 cloves garlic

• STEP 9

  Peel and medium dice the potato.

• STEP 10

  Grate all the zest from the lemon into a small bowl, then juice the lemon into the same bowl.

• STEP 11

  Add the diced potatoes, diced tomatoes, broth, lemon zest and juice to the saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, 10 to 12 minutes.

  • 1 (14.5 oz) can diced tomatoes
  • 16 fl oz (2 cups) chicken or vegetable broth

• STEP 12

  One by one, holding a sprig of thyme at its top, run your fingers down it to remove the leaves. Discard the sprigs and chop the leaves; add to the saucepan.

• STEP 13

  Cut the fish into 1-inch pieces.

  • ¾ lb halibut fillet

• STEP 14

  Add the fish to the soup and season with additional salt and pepper. Cook until the fish is opaque and cooked through, another 4 to 5 minutes.

  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 15

  Slice the buns in half and toast if desired.

  • 2 whole grain buns or rolls

• STEP 16

  To serve, divide the soup between bowls and serve with the bun on the side. Enjoy!