Curried Cauliflower Soup

Dear Jess,

 

Here is another little treat from Janet and Greta's Eat, Shrink and be Merry. It's simple and tasty. It would also be delicious with chicken or navy beans if you wanted to make it a little more filling.

Melancauli Baby! (Serves 8)

Curried Cauliflower Soup from Eat, Shrink and be Merry by Greta and Janet Poldeski

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 freshly ground black pepper

1 cups cooked brow and wild rice blend

1 cups evaporated 2% milk

1/2 cups packed shredded light Swiss cheese (2 oz/57 g)

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 more minute. Add broth, salt, and pepper. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 12-15 minutes, until vegetables are tender.

 

3. Transfer half the soup to 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 more minute Serve hot. 

 

* I didn't do this because I do not have a blender. Mine turned out chunkier than it would if I had blended it... sometimes I prefer it that way anyways.

 

I don't now what else to say other than the wedding is getting close. In just a couple weeks we will be on our honeymoon! 

As you already know I love you and miss you.

Love,