Curryflower Soup

1. 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. 2

   Chop the leeks and garlic finely.

3. 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. 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. 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. 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. 7

   Heat soup for 1 more minute. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.