Creamy Vegetable Soup - cooking recipe

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

Preparation

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.