Makes 8 Servings
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 potato
1 1/2 tsp curry powder
1 tsp ground cumin
4 cups chicken or vegetable broth
1/2 tsp salt
1/4 tsp ground black pepper
1 cup cooked brown and wild rice blend
1 cup evaporated milk
1/2 cup packed shredded Swiss cheese (2 oz)
1. Heat butter in a large, non-stick soup pot over medium heat. Add leeks and garlic. Cook and stir until leeks begin to soften, about 3 minutes.
2. Stir in cauliflower, sweet potato, curry and cumin. Cook and stir for 1 minute more. Add broth, salt, and pepper. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes, until vegetables are tender.
3. Transfer half the soup to a blender and puree until smooth. Return pureed soup to pot with remaining soup and mix well. Stir in cooked rice, milk, and Swiss cheese. Heat soup for 1 minute more. Serve hot.
Recipe taken from