Five-minute Soup

My chiropractor says he will never make one of my soups. The work, the mess, the time! Soup from a can is as far as he will go, even when a brilliant blogger offers directions, encouragement, love, and Jedi mind tricks.

So I accept you with your heels dug into the abyss. Namaste.

Okay I lied. Here's Plan B, a middle ground, if you will. Whether or not my chiropractor abandons the can remains to be seen.

  • one carton each: Imagine Chicken Broth, Imagine Vegetable Broth
  • kosher salt
  • fresh ground pepper
  • palmful of nutmeg from cheap and environment-happy bulk section
  • your favorite soup vegetables, I recommend carrots, celery, baby spinach or mixed greens, bok choi
  • noodles or other starchy soup friends

Go home. Change into pajamas (Husband Todd's happy word) and slippers (2nd fave). Silence your phone.

Set aside a soup bowl that resembles the Bahama Mama ones used for noodle soups in Asian restaurants.

If using noodles, prepare them al dente and set aside.

Get the broth going. Pour equal parts of each into a pot. Bring to a boil then turn heat to medium low or lower so it simmers a bit. Add salt and pepper and a pinch of nutmeg. Stir then cover. 

While soup simmers:

Chop one celery stalk and one carrot. Pieces should be thin and smaller than your spoon, but large enough to see without reading glasses.

Tear leaves from stems of bok choi and rip into pieces. Cut stems as mentioned above.

Mixed greens and baby spinach can stay as is.

Throw veggies (and noodles if using) into the bowl, 2/3 full. Add a dash of salt and turn of pepper, toss once or twice, and let sit 5 minutes.

Return to the broth. Take a taste. Add more salt/pepper if needed.

Pour broth into the bowl. Watch the greens wilt, the carrots and celery swim. In a minute or two (so you don't burn your tongue) taste. Add more salt/pepper/whatever.

Scratch "canned soup" from your grocery list. It's your destiny.