Categories: Main Dish, Soup, Vegetarian
Ingredients
- 3 (16 ounce) cans low sodium vegetable broth (or chicken broth if you prefer)
- 4 large carrots , chopped
- 2 medium potatoes , unpeeled and chopped
- 1 large onion , chopped (I prefer Vidalia)
- 1/2 cup brown rice , uncooked
- 8 cups fresh broccoli , coarsely chopped
- 8 cups fresh cauliflower , coarsely chopped
- 1 cup fresh zucchini , cubed
- 4 1/2 cups skim milk
- 1 teaspoon black pepper , freshly ground
Directions
-
In a large soup pot, combine broth, carrots, potatoes, onions and rice; cover and bring to a bo
-
Reduce heat, simmer for 20 minutes.
-
Add broccoli, cauliflower and zucchini; simmer for 20 minutes or until veggies are tender.
-
Cool slightly.
-
Puree half of the mixture in a blender or food processor then return to soup pot.
-
Add milk and pepper; mix well.
-
Heat through but DO NOT boil.