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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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From a cutout of a magazine and all I have is a name of submitter R. Zagrzebski - so I'm assuming it is from one of my many TOH magazines. I adjusted it just a bit by adding a couple extra veggies. Great served with a whole wheat crusty bread. 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:
1. In a large soup pot, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil.
2. Reduce heat, simmer for 20 minutes.
3. Add broccoli, cauliflower and zucchini; simmer for 20 minutes or until veggies are tender.
4. Cool slightly.
5. Puree half of the mixture in a blender or food processor then return to soup pot.
6. Add milk and pepper; mix well.
7. Heat through but DO NOT boil.
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