Vegetable Soup - cooking recipe

Ingredients

1/4 lb. broccoli (fresh or frozen)
1/4 lb. cauliflower (fresh or frozen)
1/2 c. rice
2 stalks celery, chopped
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
1 medium onion, chopped
1 gal. water
2 Tbsp. margarine
1 carrot, peeled and grated

Preparation

Bring water to a boil.
Add rice and potatoes.
Cook 10 to 12 minutes.
Reduce heat.
Add remaining vegetables (except grated carrots) and cook 5 to 10 minutes.
In a heavy pot over medium-high heat, melt margarine.
Add 2 tablespoons water and carrots.
Saute 4 to 5 minutes.
Add to soup.
Put 1 teaspoon sour cream in soup when served.