Heat butter in a large, non-stick soup 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 to 15 minutes, until vegetables are tender.
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. Serve hot.
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 8|
|Calories from Fat: 56 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 15.2mg||5 %|
|Sodium 252.6mg||9 %|
|Potassium 641.3mg||17 %|
|Total Carbohydrate 54.6g||16 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 48g|
|Protein 13.6g||19 %|
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Calories per serving: 317
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