The world’s easiest soup…..ever.

For those of you who are as picky about soups as I am, I present you this: The world’s easiest soup to make. Oh, and it’s pretty damn good for you too.

I remember the days when my parents fed me Campbell’s Condensed Chicken and Stars soup. I remember opening the can and watching that condensed GOOP plop down in the pot…adding tap water and then eating the sodium-pumped broth. Ahhh, childhood.

Nowadays, if I ever want soup…I do not look to the canned stuff, even though it’s sure as hell convenient. Even if I’m sick with a miserable cold or flu, I bring myself to make soup from scratch. Among my favorites are Cuban chicken noodle soup (my grandfather’s recipe) and matzoh ball. I also like purees as well.

I give you a test: go to the supermarket soup aisle and take a look at the back of the cans where all the nutritional content is. Take a gander at the Sodium percentages and try to hold back the horrific screams that you will inevitably want to shout right there in the middle of the supermarket. Seriously, that right there is a huge reason I refuse to eat canned soups…That and the fact that they pump their soups with preservatives and chemicals and things that were probably found in a toxic waste dump. I prefer being in control…being the master of my domain–the kitchen. I CONTROL WHAT GOES INTO MY SOUPS!!!! (chest puffs)

The other day, a good friend of mine Instant Messaged me and told me about a soup she made. Keila is a very healthy girl and all-around health minded. I mean, she puts me to shame. She got me drinkin’ almond milk for pete’s sake! She is a very learned gal on nutrition and food.

This soup she told me about was so easy, I felt as though it was too good to be true…so I tested it out and here are the results.

It’s a basic broccoli/cauliflower puree.

Ingredients?

Broccoli and Cauliflower–buy the ones already cut up and washed in those steamer bags that you find in the produce aisle.
A box of Organic Chicken stock (or vegetable stock if you are vegan or vegetarian)
Salt
Pepper
(I added a squeeze of garlic paste because I love garlic, but you don’t need this)

Basically, all you need to do is add the veggies to the stock and let it simmer until the florets are steamed through and soft.

Add them to a blender…but be careful not to add too much of the broth…we want it somewhat thick. In fact, I would go as far as to say to add all the florets first with a bit of broth and then add the broth to make it the consistency you want.

Puree until it’s nice and creamy.

That’s it.

How easy was that?