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5 Minute Soup

I'm serious.  Five minute prep time; 20 min cooking time; 3 minutes to puree.  Dinner in under 30 minutes.
Joe asked me recently if I could come up with a "really simple soup that will help me get more vegetables into my system when you are in France with Sara."
Well, this trip to France is an annual event for my daughter and me, so I thought I owed it to Joe to come up with a few simple soups.  I'm starting with the "no-brainer."  I'll call it "Soup for Beginners".
6 cups water (put in a soup pot and bring to boiling)
3 Tbsp chick broth paste ("Better than Bouillon" organic chicken base - Mother's, Whole Foods, Henry's etc)
1 container mire-poix  (chopped carrots, celery, onion in see-thru container at Trader Joe's)
2 bags of the 3-veg mix at TJ's in refrigerator section:  broccoli, carrots, cauliflower.
1 can cannellini beans ("white kidney beans" at TJ's)
1 tsp cumin & 1/4 - 1/2 tsp cayenne, optional (or another spice you like)
1. To the 6 cups of boiling water, add the 3 Tbsp chick-broth-paste, stir to dissolve, add the vegetables, lower heat, put on the lid, cook for 20 min until tender.
2.  Puree the soup with an immersion blender (worth it's weight in gold, if you don't have one, get one at SurLa Table or Wms Sonoma) for a minute or until fully blended.  Add the can of cannellini beans, juice and all, puree until smooth. It only takes a few plunges with your blender.
3.  Add the cayenne and tumeric if you want a little snap to the taste.
While the veggies are cooking, make a healthy sandwich: toast 2 slices per person of a sprouted whole grain bread (Ezekiel, etc at TJ's).  On one piece of toast, smash about 1/3 avocado and on the other piece of toast, sprinkle a bit of grated mozzarella or goat cheese, crumbled.  Smoosh the sandwich together and viola!  Add stripe of julienned sun-dried tomatoes packed in oil if you wish...    Dinner in about 25 minutes.
We had this dinner last night: when I tossed the veggies into the boiling broth and put the burner on lowest setting, we went for a brisk walk.  Came home, made toast, pureed the soup and there was dinner.
Nutrition tips:  mozzarella and goat cheese are much easier on the digestive track than all other cheeses, so are a good choice for people trying not to eat too much diary.
Sprouted breads (TJ's has several) are actually little grains of wheat, barley, oats, flax, etc, sprouted - now they are a plant not a grain; then they dry these tiny plants and somehow magically make them into bread!  A real miracle in my opinion, as regular whole wheat or non-sprouted breads are very hard on the digestive track, whether you notice it or not.  It leads to allergies and intestinal issues later in life for many people. "Gluten intolerance" is increasingly an issue in general health, especially undiagnosed brain/thinking/mood issues.  The 100% sprouted breads are not gluten-free but are much easier on the digestive track than "regular" breads, even "whole grain" ones.
Adding beans to a vegetable soup gives it substance and very usable protein as well as a super kind of fiber found in legumes/beans.  You can use any white bean (unless you want grey soup), like great northern, etc.  Cannellini beans puree very easily.  Use 2 cans if you want super-hearty-thicker soup.
Avocado is a super-healthy fat, good for arteries and skin in particular.  The "low-fat" information we were fed in the 80's is long dead and gone, scientifically, BUT the general public hasn't quite embraced the fact that refined carbohydrates (pasta, breads, all things in boxes and bags with a long list of ingredients, potatoes, all baked goods, bkfst cereals, muffins, candy/sugar and low-fat products) are the real enemies to health because they raise blood sugar which raises insulin which causes "Inflammation" and we now know that inflammation underlies all chronic disease:  cancer, heart disease, diabetes, as well as all autoimmune diseases, Alzheimers and Parkinsons, too.
So, use fats as found in nature and don't fall for the "low-fat" idea b/c when you remove fat from a product naturally carrying fat, you at the same time raise the carbohydrate content.  Compare non-fat yogurt to whole fat yogurt next time you're in the store and you'll see what I mean.  Calories are not the enemy: carbohydrate load is.
Enjoy your avocados, full fat yogurt, butter in moderation, lots of fish and olive and coconut oil!
To healthier eating!
Mary Anne