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Lemon Dill Fish Soup with Carrots & Squash
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Lemon Dill Fish Soup with Carrots & Squash

Course Main Course, Soup
Cuisine American
Keyword Anti-inflammatory, High-Protein, Hydrating

Ingredients

  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1½ cups carrots sliced into thin rounds
  • 1½ cups zucchini or yellow squash diced
  • 4 cups low-sodium vegetable or fish broth
  • 1 pound white fish cod, halibut, or haddock, cut into chunks
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • Juice of 1 lemon
  • 2 tablespoons fresh dill chopped
  • Optional: 1 cup baby spinach or kale

Instructions

  • Heat olive oil in a large pot over medium heat.
  • Add onion and cook 4–5 minutes until soft.
  • Stir in garlic and cook 30 seconds until fragrant.
  • Add carrots, squash, and broth. Bring to a gentle simmer.
  • Cook 10–12 minutes until vegetables are tender.
  • Add fish, salt, and pepper. Simmer gently for 4–6 minutes until fish flakes easily.
  • Remove from heat and stir in lemon juice and fresh dill.
  • Add spinach or kale if using and let wilt before serving.

Notes

Avoid boiling once fish is added to keep it tender.
Stores well for 2–3 days and reheats gently.
Serve with rice or sourdough if tolerated.