Cauliflower and rice soup
Description
A hearty first course. This soup turns out filling and thick thanks to the addition of cauliflower florets and rice. You can substitute vegetable broth with chicken or meat broth. Serve this soup topped with chopped fresh herbs, chili pepper flakes, fried bacon, croutons, and a splash of cream or sour cream. After blending, this soup can be frozen for up to 3 months.
Instructions
- 1
Step 1
Peel all the vegetables and rinse them under running water. Cook the rice in a saucepan with butter.
- 2
Step 2
Cooked rice.
- 3
Step 3
In a heavy-bottomed pot or saucepan, melt the butter over medium heat, then add the sliced leek and minced garlic. Sauté the vegetables for about 3 minutes, stirring, until the leek becomes tender.
- 4
Step 4
Add cauliflower florets, diced sweet potato, curry, and cumin to the leek. Mix everything and cook for 1 minute.
- 5
Step 5
Pour in the hot broth, add salt and pepper. Bring the soup to a boil, then reduce the heat, cover with a lid, and simmer for 12–15 minutes, until the vegetables are tender.
- 6
Step 6
Transfer half of the soup to a blender and puree until smooth. Return the pureed soup to the pot with the remaining soup and mix well.
- 7
Step 7
Add the cooked rice, milk, and grated cheese to the soup. Heat the soup for another minute, until the cheese melts.
- 8
Step 8
Serve the cauliflower soup with rice hot.