Creamy Garden Vegetable Soup

Shhh! Don't tell Lois what's in this one. She hates cauliflower but loves this soup served with a flax seed biscuit.

Cream soups were a favourite at the tearoom. I like to think we were famous for our soup. We discovered that using Basmati rice as a thickener instead of flour not only made it acceptable for gluten-free diets but it was also easier to achieve a smooth and creamy soup. Using rice as a thickener also retains the fresh garden flavour of the vegetables. Blend just before serving as it is less likely to burn to the bottom of the pot. Be sure the blender lid is secure. We made a mess one day with a cheap blender that had a warped lid.

• 1/4 cup butter
• 1 large cooking onion, chopped
• 2 celery stalks with leaves, chopped
• 1 large carrot sliced
• 1/2 red bell pepper, diced
• 1/2 head of cauliflower, chopped
• 1-1/4 cup basmati rice
• 1 cup dry chicken stock (bullion)
• 1 bag 2% milk
• 1 tsp marjoram
• 1 tsp nutmeg
• 1/2 tsp ground pepper
• 2 tbsp grated parmesan cheese
• 1 tsp paprika

1. Place the 4-litre pot on the stove and set at medium heat.
2. Add butter, chopped onion, and chopped celery, including the leaves and sauté until onions and celery caramelize.
3. Fill pot 3/4 full of water.
4. Add dry chicken stock, remaining vegetables and rice.
5. Bring to boiling point stirring occasionally to prevent sticking.
6. Add spices and stir.
7. Boil for 20 minutes and then add milk.
8. Turn the heat down to minimum, stirring occasionally.
9. Double-check spices while stirring and enjoy the aroma of the soup. Add more spice if necessary.
10. Whip in a blender until creamy smooth before serving.