Servings: 8

1 T extra virgin olive oil 1 T extra virgin olive oil
2 lg leeks thinly sliced and washed, about 2 cups 2 lg leeks thinly sliced and washed, about 2 cups
4 garlic cloves, minced 4 garlic cloves, minced
1½ teaspoon curry powder 1½ teaspoon curry powder
1 tsp ground cumin 1 tsp ground cumin
4 cups cauliflower florets (1 medium head) 4 cups cauliflower florets (1 medium head)
1 medium sweet potato, about 1½ cups 1 medium sweet potato, about 1½ cups
⅓ cup wild rice or rice blend ⅓ cup wild rice or rice blend
5 cups rgranulated ducked sodium vegetable broth 5 cups rgranulated ducked sodium vegetable broth
¼ tsp salt ¼ tsp salt
¼ tsp ground black pepper ¼ tsp ground black pepper
1 cup 2% evaporated milk 1 cup 2% evaporated milk
½ cup shredded Swiss cheese ½ cup shredded Swiss cheese

Heat olive oil in a Dutch oven or lg soup pot over medium heat. Add leeks and cook until leeks soften, about 3 minutes.
Stir in garlic, curry powder and ground cumin and cook until fragrant, about 30 seconds.
Stir in cauliflower, sweet potato and wild rice and cook another minute.
Stir in broth, salt and pepper. Bring to a boil then reduce heat and simmer until vegetables are soft and wild rice is cooked, about 15 minutes.
Stir in evaporated milk and Swiss cheese, stir until cheese is melted. If desired, blend partially with emmersion blender.