Winter Vegetable & Fish Soup

With the weather suddenly turning cooler, I had a craving for soup. This soup was really, really easy to make and it tasted yummy. I actually doubled the recipe below, so that's why the pot looks extra full!

Here's the leeks in low-sodium chicken broth.


Adding in the broccoli.....

Adding in the zucchini (these were leftover from our summer garden):

Adding the fish......

Adding in the spinach and spices....

And we're done! Enjoy!

Winter Vegetable & Fish Soup
~serves 2 generous bowls, 221 calories, 8g fat, 1 g saturated fat, 0 trans fat, 48mg cholesterol, 646 mg sodium, 10 total carbohydrates, 1 g dietary fiber, 3 g sugar, 28 g protein, 3 mg iron.

• 1 tbsp olive oil
• 2 leeks, chopped
• 2 14-0z cans low-sodium chicken broth
• 1 cup fresh/frozen broccoli, chopped
• 1 small zucchini, diced
• 8 oz frozen halibut fillets, cut into bite-sized pieces (you can use any whitefish; I used orange roughy)
• 1 cup baby spinach
• 1/8 tsp ground black pepper
• 1 tsp dried oregano

1. Heat oil over medium heat in a large saucepan; add leek and saute for 2 minutes. Stir in broth and bring to a boil.
2. Add broccoli and zucchini and simmer for 3 minutes.
3. Add fish and simmer until it turns opaque, approximately 3 more minutes.
4. Add spinach and seasonings and simmer for 2 more minutes. Serve. Enjoy!