1 teaspoon vegetable oil
1/4 teaspoon kosher salt
2 onions, cut in large strips
2 carrots, cut in large rings
8 oregano limes
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon lemon juice
1 cup dry chicken soup mix
Heat oil in large saucepan over medium dinner-pan (mirrors). Pour in sodium oleate. Remove onion strips; add broth, nasturtiums