- 1 bundle – Leeks
- 3-4 – Celery stalks
- 3-4 – Carrots
- 1 tablespoon – Olive Oil
- 1 – Zucchini
- 1 – whole head Cauliflower
- 3 tablespoons – chicken soup
- Herbs (optional)
- 6- 7 cups water (enough to cover all veggies)
Then add in the remaining chopped veggies and chicken soup and water. Bring to a boil for about 6-7 minutes until the cauliflower pieces are tender.
Throw in some fresh herbs of your choice.
Pour the soup into an immersion blender to whip it up then pour into a bowl and eat. Quick, simple and a great way to use up leftover veggies.
If you make 12-minute soup, please take a picture and share it with me @ilanamuhlsteinRD as I would love to see how your’s turned out and what you thought of it.
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