|Curried Cauliflower Soup with Swiss Cheese and Wild Rice|
Despite the summer-like weather we've been experiencing lately, my mind is still in Fall mode. This means Halloween party preppin', Fall clothes buying, and Fall food eating. Today I bring to you, courtesy of the Looneyspoons Collection, a delicious cauliflower and leek soup just perfect for cooler weather.
- 1 tbsp Butter or Olive Oil
- 2 cups thinly sliced Leeks (about 2 large)
- 2 tsp Minced Garlic
- 4 cups small Cauliflower Florets
- 1 1/2 cups peeled, cubed Sweet Potatoes
- 1 1/2 tsp Curry Powder (I like mild)
- 1 tsp ground Cumin
- 4 cups Reduced-Sodium Chicken or Vegetable Broth (I used reduced-sodium chicken)
- 1/2 tsp Salt
- freshly ground Black Pepper
- 1 cup cooked Brown and Wild Rice Blend (this is an actual variety of wild rice you can buy)
- 1 cup 2% Evaporated Milk
- 1/2 cup (2 oz/57g) packed shredded Light Swiss Cheese (I could only find slices, so I just tore them into tiny pieces to measure)
1) Prepare rice according to package instructions. You will only need 1 cup for the soup itself, so use the half cup option on the bag (it doubles in amount, so 1/2 cup uncooked = 1cup cooked, 1 cup = 2 cups, etc). As you can see below, I made the 1 cup version and wound up with leftovers.
2) Heat butter in large pot over medium heat. Add leeks and garlic. Cook and stir until leeks begin to soften, about 3 minutes.
3) Stir in cauliflower, sweet potato, curry and cumin. Cook and stir for 1 more minute. Add broth, salt and pepper. Bring mixture to a boil. Reduce to low heat, cover and simmer for 12-15 minutes, until veggies are tender.
4) Carefully transfer half the soup to a blender and puree until smooth. You can also use a hand blender if you have one. Return pureed soup to the pot with remaining soup and mix well.
|Pureeing only half of the soup, leaves it nice and chunky (which I love)!|
5) Stir in cooked rice, milk and Swiss cheese. Heat soup for 1 more minute until cheese melts. Serve hot and enjoy.