Place the chopped vegetables and water in a soup pot. Bring to a boil, and simmer for 20 minutes.

Let cool 10 minutes (or more.) Use an immersion blender to puree until the liquid is almost, but not completely, smooth. (Or, use a regular blender to puree the vegetables before cooking.)

Reheat the soup. As it heats, add Roux Cubes and stir as they melt into the soup. As it heats and starts to thicken, add the cooked rice. Let it simmer 2-3 minutes, until it is completely hot, and has thickened.

Serve with a dollop of Greek Yogurt in each bowl (or pass a bowl of Greek Yogurt for people to serve themselves.)