Fish leek soup

Approx. 315 Calories per serving. Recipe makes 2 servings.

I've had a few recipe misses lately (that didn't make the blog) and decided to fall back on making trusted recipes for a while. Here is a quick soup I made that pretty much used up every member of the onion family, plus a few other assorted veggies. I basically added the carrots for some color and texture.

Ingredients

• 1 large leek (approx. 2 cups)
• 1 medium onion (approx. 1 cup)
• 1 shallot (approx. 1/4 cup)
• 2 green onions (approx. 1/3 cup)
• 2 cloves garlic
• 3 small red potatoes (approx. 1 1/2 cups)
• 1 medium carrot (approx. 1 cup)
• 4 oz halibut or other firm white fish.
• 1 tsp red pepper flakes, or to taste
• black pepper, to taste
• 8 cups water

Directions

1. Wash and slice potatoes and carrots (I left the skin on both).
2. Add to a pot of water.
3. Add grated garlic and spices.
4. Cook for approx. 5 minutes.
5. Clean and chop all other vegetables and add to the pot (except green onion).
6. Cook until all vegetables are tender.
7. Cut halibut into cubes and add to pot.
8. Cook until fish is done and flakes.
9. Add green onions.
10. Mix well, and then serve.