| | Directions | | Cook the vegetable of your choice in a 3 quart pan with the water and salt. Bring to a boil and cook until tender. This will take about fifteen minutes. While the vegetables are cooking you can start the soup. Use a large 10" - 12" skillet. Over medium heat add the oil to the pan. Sprinkle the flour over the oil. Stir with a fork until a paste is formed. Add one cup of milk and stir until all lumps are removed. Continue by adding the rest of the milk, stirring with a whisk after each cup is added. Separate your vegetables from the vegetable broth. You can now start adding the vegetable broth the same way you did the milk. Take your vegetables and put through a food processor or mash with a masher. Add the vegetables to the soup. Salt and pepper to taste. Continue stirring over medium to high heat until the soup comes to a boil. Turn off the heat and remove pan from burner. |
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| Ingredients | | - |  | 4 cups fresh or frozen vegetables (celery, broccoli, cauliflower, etc.) |
| - | | 5 cups water |
| - | | 1 1/2 teaspoons salt |
| - | | 1/3 cup oil, canola |
| - | | 3/4 cup brown rice flour |
| - | | 3 cups rice milk, original |
| - | | 4 cups vegetable broth (reserved from cooking vegetables) |
| - | | salt and pepper to taste |
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