12-Minute Vegetable Soup

1. Sautée chopped leeks, celery, and carrots for 4-5 minutes in 1 tablespoon of olive oil.
2. Throw in a chopped zucchini, a whole chopped head of cauliflower, 3 Tablespoons of chicken soup consommé (preferably low sodium), and enough water to cover the veggies.
3. Bring to a boil for about 6-7 minutes until the cauliflower pieces are nice and tender.
4. Throw in some fresh herbs of your choice (optional).
5. Turn off the heat.
6. Use an immersion blender to whip it all up.