3 ½ cups low-sodium vegetable broth
4-5 cups potatoes
2 cups onions, chopped
1 cup celery, chopped
1 cup mushrooms, chopped
½ cup zucchini, chopped*
1/8 tsp black pepper
2 cups rice milk
1 tablespoon parsley flakes
1 tablespoon cried chives
Place the broth, potatoes and onion in a large pot. Bring to a boil, cover, reduce heat and cook for 15 minutes.
Add the celery, mushrooms and zucchini; cook for 15 minutes.
Remove a portion and blend in a blender. Return to pot.
Add the remaining ingredients and heat through.
*Substitute the zucchini for broccoli