Curried Cauliflower Soup with Sweet Potato
While Curried Cauliflower and Sweet Potato Soup may sound unusual, they pair exceptionally well to make a hearty vegetarian soup.
Servings: 8
Calories: 157kcal
Equipment
- Dutch Oven or large pot
- Immersion blender optional
Ingredients
- 1 Tablespoon olive oil
- 2 large leeks (tender white and light green parts only), thinly sliced and washed, about 2 cups)
- 4 medium cloves garlic minced
- 1 ½ teaspoon curry powder
- 1 teaspoon ground cumin
- 4 cups cauliflower florets (1 medium head cauliflower)
- 1 medium sweet potato peeled and cut into 1/2 inch cubes (about 1 1/2 cups)
- ⅓ cup wild rice or wild rice blend
- 5 cups reduced sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup 2% evaporated milk
- ½ cup shredded Swiss cheese
Instructions
- Heat 1 Tablespoon olive oil in a Dutch oven over medium heat. Add the sliced leeks and cook until they soften, about 3 minutes. Stir in 4 medium cloves garlic, 1 ½ teaspoon curry powder, and 1 teaspoon ground cumin, and cook until fragrant, about 30 seconds.
- Stir in 4 cups cauliflower florets, the cubed sweet potato, and ⅓ cup wild rice, and cook for another minute. Stir in 5 cups reduced -sodium vegetable broth, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Bring to a boil, then reduce the heat and simmer until the vegetables are soft and the wild rice is cooked, about 15 minutes.
- Stir in 1 cup 2% evaporated milk and ½ cup shredded Swiss cheese; stir until cheese is melted. If desired, blend partially with an immersion blender. Serve immediately.
Nutrition
Calories: 157kcal | Carbohydrates: 22g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 232mg | Potassium: 335mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4446IU | Vitamin C: 28mg | Calcium: 110mg | Iron: 1mg
