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

Instructions

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.