Tomato Basil Fish Soup

• 32 ounces organic vegetable broth container of Imagine
• 2 cups water approximately
• 2 Orange green, two, and one red
• 1 bunch sun dried tomatoes
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 1 tablespoon chopped garlic pre-
• 1 scallion chopped up
• 2 fillets chili garlic, Tilapa from Trader Joe's, fresh fish is another great op
• 2 cups jasmine rice or any rice you may have
• 1 bunch fresh basil
• 1 bunch fresh rosemary
• 1 pinch cinnamon
• 1 pinch sea salt
• 1 pinch black pepper

1. Pour the water and broth in a medium-sized bowl with some garlic on a low heat.
2. While that is cooking, chop up the tomatoes (heirloom and sun-dried), scallions, rosemary, and basil and add it to the pot.
3. Cover the pot and add some olive oil, lemon juice, and garlic to a pan.
4. Turn on the flame and let cook for a minute or so, add the fish and cover-making sure to check on it periodically since Tilapa or white fish cooks pretty quickly.
5. When the fish is done, chop it up into squares and add it in the soup pot and cover.
6. Let cook for 15 minutes, taste, and add seasonings (salt, pepper, cinnamon) based on your preference.
7. I also decided to add some jasmine rice to the soup to add little more sustenance to the mix.
8. This involved boiling water and letting

vegetable broth, water, orange green, tomatoes, lemon juice, olive oil, garlic, scallion, chili garlic, jasmine rice, fresh basil, rosemary, cinnamon, salt, black pepper

Taken from www.yummly.com/recipe/Tomato-Basil-Fish-Soup-1675761 (may not work)