Creamy Carrot Soup

INGREDIENTS

• 4 carrots, diced
• 2 onions, diced
• 1 stick celery, diced
• 1 stock cube
• 1 cup water
• 1 tblspn margarine
• 1 cup milk
• 1/4 cup cooked rice

METHOD

• Saute all vegetables in margarine
• Add dissolved stock cube in water to vegetables
• Simmer until vegetables are tender and add 1 cup of milk
• Heat through and blend with cooked rice
• Heat soup, but do not boil!

Jill Fisher