Ingredients:

4 c cooked brown rice
4 stalks broccoli, washed and halved
2 potatoes, washed and halved, skins in tact
1 onion, quartered
5 garlic cloves
3 celery ribs, washed and halved
1 c semi dry white wine
4 c water
1 vegetable bouillon cube
1 bay leaf
1 t dried sage
1 1/2 T olive oil
1 c milk or rice dream or soy milk
vegan parmesan to taste

Bring to a boil in a large saucepan, broccoli, potatoes, onion, garlic, celery,wine, water, bouillon cube, sage and bay leaf. Do not bother to cut the vegetables any more than you must to get them in the pot.
1. Reduce heat to slow boil and cook until all of the vegetables are very tender, about 30 minutes.
2. Discard the bay leaf. Remove all of the vegetables with a slotted spoon to a food processor and reserve remaining broth. Whirl until very smooth.
3. Add the pureed vegetables back into the saucepan and stir well to mix with the broth. Stir in olive oil and milk or soy or rice substitute and brown rice.
4. Serve hot and sprinkle with parmesan.

Source: Auraskitchen.com