NewsBreak Original

A pot of soup for dinner on a cold winter night. Slices of salmon, green mussels, a few shrimp left on the fridge, chopped red onion and vegetables freshly picked from the backyard garden - mustard spinach, broccolini and green onions. Then garnished with thinly sliced lemon, also from the garden. Slurp, slurp... yum!

A slab of salmon turned into soup with some freshly picked vegetables from the backyard garden - kale, tomatoes, lemon verbena and peppers. To make it flavorful I added two packets of bonito-flavored seasoning from the Japanese market and then squeezed the juice of a few calamansi or calamondin. Healthy and easy to prepare - a perfect lunch on a busy workday.