Low-Calorie Vegetable and White Fish Soup

Heat the olive oil in a large soup pot over medium heat. Add the diced onion, celery, and carrots. Sauté for 5 to 7 minutes until the vegetables begin to soften.

Add the minced garlic and cook for an additional 1 minute until fragrant, stirring constantly to prevent burning.

Pour in the low-sodium vegetable broth and add the canned diced tomatoes. Bring the mixture to a gentle boil.

Add the sliced zucchini to the pot, reduce the heat to a simmer, and cook for 5 minutes until the vegetables are tender.

Gently nestle the cod chunks into the simmering soup. Cook for 4 to 5 minutes, or until the fish is opaque and flakes easily with a fork.

Stir in the baby spinach and let it wilt for about 1 minute.

Remove the pot from the heat. Stir in the fresh lemon juice and chopped dill. Season with salt and black pepper to taste. Serve warm.