12-minute Soup

Chop up all the veggies. In a pot add the olive oil and then throw in all the chopped leeks, celery, and carrots. Sautee for 4-5 minutes.

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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