Curryflower Soup

Name: Curryflower Soup
Ingredients: 1 cup Uncooked Brown And Wild Rice Blended; 3 Tablespoons Butter, Divided; 3 whole Leeks; 2 cloves Garlic; 1 whole Sweet Potato Or Yam; 1 head Cauliflower; 1-1/2 teaspoon Curry Powder; 1 teaspoon Ground Cumin; 4 cups Chicken Or Vegetable Broth; 1/2 teaspoons Salt; 1/2 teaspoons Black Pepper; 1 cup Evaporated 2% Milk; 1/2 cups Shredded Swiss Cheese

13 ingredients

7 steps

Ingredients

1 cup Uncooked Brown And Wild Rice Blended
3 Tablespoons Butter, Divided
3 whole Leeks
2 cloves Garlic
1 whole Sweet Potato Or Yam
1 head Cauliflower
1-1/2 teaspoon Curry Powder
1 teaspoon Ground Cumin
4 cups Chicken Or Vegetable Broth
1/2 teaspoons Salt
1/2 teaspoons Black Pepper
1 cup Evaporated 2% Milk
1/2 cups Shredded Swiss Cheese

Directions

1

Bring uncooked rice, enough water to cook the rice, and 1 tablespoon of butter to a boil. Reduce and simmer until cooked through. Set aside.
2

Chop the leeks and garlic finely.
3

Heat the remaining 2 tablespoons of butter in a non-stick soup pot over medium heat. Add leeks and garlic. Cook until leeks begin to soften (approximately 3 minutes).
4

Chop and add the sweet potato or yam. Cut up the head of cauliflower into small florets and add to the pot. Stir in curry and cumin. Cook for 1 more minute.
5

Add chicken broth, salt and pepper to the pot. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes, until vegetables are tender.
6

Transfer half the soup to a blender and puree until smooth. Return pureed soup to the pot with remaining soup and mix well. Stir in evaporated milk and Swiss cheese. Finally, stir in cooked rice.
7

Heat soup for 1 more minute. Serve hot.