Another recipe a day late

{CURRIED CAULIFLOWER SOUP}

1 tbsp butter or olive oil
2 cups thinly sliced leeks (about 2 large)
2 tsp minced garlic
4 cups small cauliflower florets
1 ½ cups peeled, cubed sweet potato
1 ½ tsp curry powder
1 tsp ground cumin
4 cups chicken or vegetable broth
½ tsp salt
¼ tsp freshly ground black pepper
1 cup cooked brown and wild rice blend
1 cup evaporated 2% milk
½ cup packed shredded light Swiss cheese (2 oz)

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. 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 to 15 minutes, until vegetables are tender. Transfer half the soup to a blender and puree until smooth. Return pureed soup to pot with remaining soup and mix well. Sir in cooked rice, milk, and Swiss cheese. Heat soup for 1 more minute. Serve hot.
Makes 8 servings
Per Serving: CAL 142 TOTAL FAT 3.7g SATURATED FAT 1.7 g PROTEIN 8g CARBOHYDRATE 20 g FIBER 3g CHOLESTEROL 16mg SODIUM 448 mg
From: Eat, Shrink & Be Merry by Janet and Greta Podleski

I made this soup for dinner last night. This is my favorite soup. It tastes so good. I have not been able to find light shredded swiss cheese so I just get a block of swiss cheese. I also prep the veggies beforehand. It makes the process a lot easier. I will post another recipe later today. Thanks for stopping by.