Creamy Vegetable Soup

Creamy Vegetable Soup

Rice exposes its hidden talent in this hearty soup perfect for fall and winter. When pureed, rice acts as a thickening agent which cuts down on the fat while retaining that velvety texture of a traditional cream soup.

What You’ll Need:


2 tbsp olive oil 30 mL
2 cups each chopped leeks (white part only),
celery and carrots
500 mL
2 cloves garlic, minced 2
1 tsp dry mustard powder 5 mL
1/2 tsp each salt, pepper and thyme 2 mL
1/2 cup dry white wine 125 mL
6 cups low-sodium vegetable broth 1.5 L
1 cup Tex Farm long grain white rice 
250 mL
1 cup each broccoli and cauliflower florets 250 mL
1 bay leaf 1
1/4 cup fresh chopped parsley 50 mL


In large saucepan, heat oil over medium high heat; cook leeks, celery, carrots, garlic, mustard, salt, pepper and thyme until vegetables are tender crisp, about 10 minutes. Stir in white wine, scraping any bits from bottom of pan. Cook until wine is reduced by half, about 5 minutes. Pour in vegetable broth, rice, broccoli, cauliflower and bay leaf. Simmer until rice and vegetables are tender, about 30 minutes. Remove bay leaf.

Transfer half of soup to food processor, pureeing until smooth. Transfer back to saucepan with remaining soup and stir in parsley. Serve in warmed soup bowls.

Tip: Puree all of soup for a smoother texture.

Diets: Low Fat, Low-sodium, Vegan and Vegetarian

Serves 4–6.

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