Friday, September 21, 2012

Melancauli Baby - Curried Cauliflower Soup


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.




Ingredients
  • 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)

Instructions

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.





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