Creamy Vegetable Soup Recipe #291396
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.
by HokiesLady
55 min | 15 min prep
SERVES 16
- 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
- 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.
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5 stars