Make this soup. No, seriously. MAKE THIS SOUP.
I know it’s June and soup isn’t really on your mind, but this is some GOOD SOUP.
I actually made it over the weekend, when it was cold and damp and chilly here, and it was just what I needed.
I would actually say this is probably the best soup I’ve ever made, although with the caveat that I RARELY follow a recipe when I make soup and this time I followed one pretty much exactly. So I suppose that helped.
The recipe comes from a new cookbook I picked up called The Looneyspoons Collection. Yes, that Looneyspoons. I own the Eat, Shrink and Be Merry cookbook and LOVE IT, so when I found they had a new one that was essentially a compendium of their best recipes, I snatched it up. WORTH IT.
“Melancauli Baby” soup
Adapted from The Looneyspoons Collection
1 tbsp olive oil
2 large leeks, thinly sliced
1 extra large (or two medium) sweet potato, peeled and cut into bite-sized cubes
1 head of cauliflower, chopped into bite-sized pieces
1 L of chicken broth
1.5 tsp curry powder
1 tsp. cumin
Salt and pepper, to taste
1 package of Uncle Ben’s Express Wild Rice – Roasted Garlic Flavour (you could also use just regular cooked rice, but this added a nice flavour)
1 cup evaporated 2% milk
100g. swiss cheese, shredded
Sautee your leeks in olive oil until they’re soft-ish. Add your sweet potatoes, cauliflower and spices. Stir it around in the pot and then add your broth, salt and pepper. Turn up the heat and let the whole thing come to a boil (might take awhile!). Once it’s boiling, turn the heat down and simmer another 10-15 minutes, until your sweet potatoes are cooked.
After everything’s cooked, puree half your soup mixture. You can do that by pouring half in a blender (carefully!) or by doing what I do and just using your immersion blender right in the pot. Blend it about half way.
Once that’s done, add your evaporated milk, rice and cheese. Stir until combined and cheese is melted. That’s it! At this point it’s nice to let it sit for awhile and let the flavours mingle while it cools slightly, but you could also just eat it. J
This made about 6 very good servings. The soup was thick, creamy, rich – and just about 250 calories per serving. HI NEW FAVOURITE SOUP.
I’ve never used evaporated milk in soup before but I really liked it. I was also thinking last night (as I was enjoying Night #3 of leftovers) that it would have been great to add a can of chickpeas at the end as well, just for a little extra protein.