1 T. olive oil or butter
2 Cups thinly slicked leeks (about 2 large)
2 tsp. minced garlic
4 Cups small, cauliflower florets
1 1/2 Cups peeled, cubed sweet potato
1 1/2 tsp. curry powder
1 tsp. ground cumin
4 Cups reduced-sodium chicken or vegetable broth
1/2 tsp. salt
1/4 tsp. black pepper
1 Cup cooked brown and wild rice blend ( I just used brown rice )
1 Cup 2% evaporated milk ( I used almond milk )
1/2 Cup packed shredded light Swiss cheese
Heat butter or olive oil in large 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.
Carefully transfer half the soup to a 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 until cheese melts. Serve hot.
I served this with whole grain crackers and topped it with fat free sour cream.