Curryflower Soup

Bring uncooked rice, enough water to cook the rice, and 1 tablespoon of butter to a boil. Reduce and simmer until cooked through. Set aside.

Chop the leeks and garlic finely.

Heat the remaining 2 tablespoons of butter in a non-stick soup pot over medium heat. Add leeks and garlic. Cook until leeks begin to soften (approximately 3 minutes).

Chop and add the sweet potato or yam. Cut up the head of cauliflower into small florets and add to the pot. Stir in curry and cumin. Cook for 1 more minute.

Add chicken broth, salt and pepper to the pot. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes, until vegetables are tender.

Transfer half the soup to a blender and puree until smooth. Return pureed soup to the pot with remaining soup and mix well. Stir in evaporated milk and Swiss cheese. Finally, stir in cooked rice.

Heat soup for 1 more minute. Serve hot.