½ cup wild rice
2 cups vegetable stock homemade is best
4 cups cauliflower florets
2 cups sweet potato, peeled and cubed
2 cups yellow onions, sliced in thin wedges
1½ tbsp garlic, minced
1 tbsp olive oil
1 tsp sea salt
2 tsp curry powder
½ tsp freshly grated turmeric Alternatively ¼ tsp ground
1 tsp ground cumin
¼ tsp black pepper, freshly milled
4 cups vegetable stock
2 cups cooked wild rice
1 cup full fat coconut milk
Preparing Wild Rice
Rinse the rice well in a strainer, to remove the surface starch and add to a medium sauce pan together with the 2 cups of vegetable stock (or water).
Bring the rice to a boil, reduce to a steady simmer and cover. Depending on your particular wild rice, cooking time will likely range between 45 and 60 minutes. The rice will be ready when it is tender and the kernels have popped open. While rice is cooking, prepare soup.
Once cooked, remove the cover and fluff it with a fork. Simmer an additional few minutes, stirring occasionally before removing from the heat and draining off any excess liquid. Set aside.
Prepare the cauliflower by cutting into small florets and peel and cut sweet potato into 1 cm cubes. Set aside.
Slice onion thinly in wedges and mince garlic. Heat olive oil over medium heat in a large heavy sauce pan and add the onions, garlic and sea salt. Sauté over medium heat until soft and translucent. This should take approximately 5 to 7 minutes.
Add the curry powder, turmeric, cumin and black pepper to the pot and sauté for another minute or so, stirring often, until aromatic.
Add the prepared cauliflower and sweet potato to the pot and stir together to coat vegetables with the seasoning. Add the vegetable stock and bring to a boil before reducing to simmer, covering and cooking for approximately 15 minutes or until vegetables are tender.
Transfer approximatley one half of the soup into a blender and purée until smooth and creamy. Return the blended soup to the pot and stir to mix well. Add the prepared wild rice and coconut milk.