Cauliflower Soup with Sharp Cheddar and Brown Rice

It’s a rainy Sunday afternoon in Vancouver, the perfect time to make this creamy and comforting cauliflower soup.

The brown rice in this recipe has a sweet and nutty flavour, while also providing a ton of fibre, iron, and vitamins.  The combination of ingredients here is outstanding,  you would never guess that this rich and satisfying soup is healthy.  To make this a complete meal, stir in some chopped, cooked chicken or turkey.  Make this today and enjoy it for the rest of the week, this tastes even better the next day.

Here is what you need:

First I chopped up all the veggies so I would be prepared to toss it all into the pot when I was ready.

Heat butter in a large soup pot over medium heat.  Add leeks and garlic and stir until leeks soften, about 3 minutes.  Next, add the cauliflower, sweet potato, and spices and cook for another minute.  Then add your chicken broth, salt & pepper, and bring the mixture to a boil.  Reduce the heat to low, cover, and simmer for 12-15 minutes.

Once the veggies are tender you can transfer half of the soup to a blender and puree until smooth.  Pour the blended soup back into the pot and stir well.

Now you can stir in the deliciousness.  Add the rice, milk, and cheese to the soup and heat for 1 more minute.  Serve this hot!!

Cauliflower Soup with Sharp Cheddar and Brown Rice

Ingredients:

1 tbsp butter

2 cups thinly sliced leeks

2 tsp minced garlic

4 cups small cauliflower florets

2 cups peeled, cubed sweet potato

1.5 tsp curry powder

1 tsp cumin

4 cups low-sodium chicken broth

1/2 tsp salt

1/4 tsp pepper

1 cup cooked brown rice

1 cup evaporated 2 % milk

1/2 cup packed sharp cheddar cheese, grated

Method:

Heat butter in large soup pot.  Add leeks and garlic.  Cook until leeks begin to soften, about 3 minute.

Stir in cauliflower, sweet potato, curry, and cumin.  Cook for another minute.  Add broth, salt and pepper.  Bring mixture to boil and reduce the heat to low.  Cover and simmer for 12-15 minutes, until veggies are tender.

Transfer half of the soup to a blender and puree until smooth.  Return blended soup to the pot and mix well.  Stir in cooked rice, milk, and cheese.  Heat soup for 1 more minute.  Serve hot.  ENJOY!!! 🙂

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