Ingredients
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3 (16 ounce) cans low sodium vegetable broth (or chicken broth if you prefer)
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4 large carrots, chopped
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2 medium potatoes, unpeeled and chopped
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1 large onion, chopped (I prefer Vidalia)
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1/2 cup brown rice, uncooked
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8 cups fresh broccoli, coarsely chopped
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8 cups fresh cauliflower, coarsely chopped
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1 cup fresh zucchini, cubed
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4 1/2 cups skim milk
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1 teaspoon black pepper, freshly ground
Instructions
- In a large soup pot, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil.
- 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.