Thought I’d capture this tummy-warming soup i threw together tonight:

sweat some diced (large) carrots, yellow onion, parsnip, and celery in olive oil until just translucent (seasoning with sea salt, of course). Squeeze a quarter of a lemon and add a carton of low-sodium chicken broth, bringing to a full boil. Squeeze in another quarter of lemon, reduce heat to a simmer, and cover. While this broth was getting nice and tasty, I steamed up a piece of fish with a sprig of dill. Just before serving, add to the soup some frozen peas, and chopped dill. A healthy handful of spinach at the last second is nice too. Squeeze in the remaining half lemon and adjust the seasoning to taste.

Place a piece of just-barely-steamed fish in the bottom of your bowl, and let the hot broth that you ladle over it finish the cooking. Slurp away!