Melancauli Baby Soup w/ Cauliflower, Leeks and Yam

After my recent annual checkup, the signs were there that it was time to treat my body a little bit better. Nothing big, just small changes. I had lost interest in cooking awhile back - just got tired of trying to figure out what to put on the table - and needed to get back into the kitchen.

One of my favourite healthier recipe cookbooks is Eat Shrink and be Merry by Janet and Greta Podleski. I pulled it out and made one of my go-to favs first, Better Butter Chicken. My column on that recipe is HERE.

Next I wanted to try a new recipe. I love my soup.  Add in a piece of toast or cheese bread and I am a happy camper.  One that caught my eye was Melancauli Baby. It offered an interesting mix of Cauliflower, Yams, Leeks, curry powder and evaporated milk.

Fortunately the day I had it on the menu ended up being wet and cold. Perfect.  I'm not big on strong or extra hot curries personally, so was initially nervous. No worries. All the flavours were subtle and blended together into a single tasty soup where not one element over.  To round out the meal, I split open some crusty rolls, buttered them lightly, topped them with some shredded Asiago Cheese and then toasted them in the broiler.

I loved this soup and will definitely be making it again.  Enjoy!

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Melancauli Baby 


1 T             Butter or olive oil
2 C             Leeks thinly sliced (about 2 large)
2 tsp           Garlic minced (I did 2 cloves as I like garlic)
4 C             Cauliflower cut into small florets
1-1/2 C       Sweet potato peeled and cubed
1-1/2 tsp     Curry powder (I used mild)
1 tsp           Ground cumin
4 C             Vegetable broth
1/2 tsp        Salt
1/4 tsp        Black Pepper; freshly ground
1 C             Cooked brown and wild rice blend
1 C             Evaporated 2% milk
1/2 C         Swiss Cheese; shredded and packed

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.