Melancauli Baby!

Melancauli Baby!

Curried cauliflower soup with Swiss cheese and rice!

Yield:8 (1c) servings

NI: 142 calories, 3.7g fat, 3g fiber

"Reprinted with permission from Eat, Shrink & Be Merry! by Janet and Greta Podleski."

1 tbsp butter or olive oil

2c thinly sliced leeks (about 2 large)

2 tsp minced garlic

4c small cauliflower florets

1-1/2c peeled, cubed sweet potato

1-1/2 tsp curry powder

1 tsp ground cumin

4c chicken or vegetable broth

1/2 tsp salt

1/4 tsp freshly ground black pepper

1c cooked brow and wild rice blend

1c evaporated 2% milk

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

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 12-15 minutes, until vegetables are tender.

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.