Although normally one wouldn't think of tilapia as a soup fish, it is perfect for this soup because of its delicate flavor. I apologize for not having a photo -- after writing this recipe, though, I will probably want to make it and I will take a picture then to put up here. Until then, trust me. It's delicious!

Ingredients:

- 1-2 filet of tilapia

- 2 tsp. olive oil

- 1 carrot, chopped

- 1-2 stalk celery, chopped (celery leaves work also)

- 1/2 small onion, chopped

- 1/2 tsp. parsley

- 1/2 tsp dill

- 1 pinch pepper

- juice of 1/2 lemon or 1 whole lemon, depending on your tastes

- salt to taste

- 1 slice flavorful bread (for croutons); my favorite bread for this, if you can find it, is cottage cheese dill bread.

In a medium pot, boil the fish and oil. Add carrots, celery and onion. After about 10 minutes, add the parsley, dill and pepper. Boil until carrots are tender -- in the meantime, cut the bread into cubes and fry in oil. Add lemon juice to broth, break up the tilapia with a spoon and slightly blend with a hand mixer. Add salt and croutons and serve. It's that easy!