Creamy Chunky Potato-Broccoli Soup

I love soup of any kind but I particularly like creamy soups. This is a very tasty combination that is easy to throw together. At -22 on the prairies any kind of soup is a "hot" item today. So go buy yourself some broccoli and bok choy and enjoy two outstanding "superheroes" from the vegetable kingdom. And here's something I didn't know before -- I was wondering why sometimes the broccoli tops appear purple - but apparently it means they possess a higher level of carotenoids, which is better for your health. So keep the color purple in mind the next time you're looking for broccoli!

Recipe

1 tablespoon olive oil
1 onion, diced
1 bunch baby bok choy, chopped
4-6 potatoes, chopped chunky style
2 crowns broccoli, chopped
1 cup cooked chickpeas* (optional)
1/2 cup raw sushi rice
3 teaspoons chili powder
2 teaspoons garlic/parsley powder
1 tablespoon veggie broth powder
paul bragg to taste
2-3 cups water

2 tablespoons margarine
2 tablespoons flour
2 cups plain soy milk
salt and pepper to taste

Saute onion,bok choy & spices in olive oil until softened. Add 2 cups water, rice, potatoes, broccoli and *chickpeas* (if you love chickpeas, like I do, put them in -- if not this will still be tasty enough). I used to throw away broccoli stalks and I still do if they are really woody. However usually the ones attached to the crowns are nice enough to peel, chop and add to soups so now I do that as sources indicate they are a great storehouse of lots of healthy nutrients as well. Keep an eye on the water level and add more as required. Stir every 10 minutes or so to make sure rice doesn't stick to bottom of your pot. Whilst the veggies are simmering make the white sauce. It should only take about 45 minutes or so for the vegetables and rice to cook. When they are ready stir in the cooked white sauce. Simmer on low for another 5 minutes or so and you're done. Enjoy!