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.
Creamy Vegetable Soup
Ingredients: 2 tbsp olive oil 30 m; 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 U.S. 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 m;
Diets: Low Fat, Low-sodium, Vegan and Vegetarian
Gluten free option: *Use GF broth and check mustard powder for gluten.
SERVES 4 -6.
Western Rice Mills Ltd 1059 - 11111 Twigg Place, Richmond, BC V6V 0B7 Canada SEE MAP