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Wash and dry the fresh produce.
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.
Trim off and discard the ends of the celery; slice it crosswise into ⅛-inch-thick pieces and add to the bowl.
Preheat a saucepan over medium-high heat.
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.
Once the saucepan is hot, add coconut oil and swirl to coat the bottom.
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.
Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the saucepan.
Peel and medium dice the potato.
Grate all the zest from the lemon into a small bowl, then juice the lemon into the same bowl.
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.
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.
Cut the fish into 1-inch pieces.
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.
Slice the buns in half and toast if desired.
To serve, divide the soup between bowls and serve with the bun on the side. Enjoy!
Wash and dry the fresh produce.
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.
Trim off and discard the ends of the celery; slice it crosswise into ⅛-inch-thick pieces and add to the bowl.
Preheat a saucepan over medium-high heat.
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.
Once the saucepan is hot, add coconut oil and swirl to coat the bottom.
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.
Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the saucepan.
Peel and medium dice the potato.
Grate all the zest from the lemon into a small bowl, then juice the lemon into the same bowl.
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.
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.
Cut the fish into 1-inch pieces.
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.
Slice the buns in half and toast if desired.
To serve, divide the soup between bowls and serve with the bun on the side. Enjoy!