Curried cauliflower with rice soup

Rice preparation:

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.

Once cooked, remove the cover, and fluff it with a fork. Simmer for additional few minutes, stirring occasionally before removing from the heat and draining off any excess liquid. Set aside.

Soup preparation:

Start by choppin' up that cauliflower into small florets and peel and cube that sweet potato into 1 cm pieces. Set it all aside.

Thinly slice that onion into wedges and mince that garlic. Heat up some olive oil over medium heat in a large heavy saucepan and toss in those onions, garlic, and sea salt. Sauté it all up until it's soft and translucent, which should take around 5 to 7 minutes.

Spice things up by adding in some curry powder, turmeric, cumin and black pepper to the pot. Give it a good stir and let it sauté for another minute or so until it smells divine.

Toss in that cauliflower and sweet potato you prepped earlier, and stir it all together until those veggies are coated in all those delicious spices. Add in some veggie stock and bring it to a boil, then reduce the heat to a simmer, cover the pot and cook it all up for about 15 minutes or until the veggies are tender.

Time to blend it all up. Scoop about half of the soup into a blender and puree it until it's smooth and creamy. Pour that back into the pot and mix it all together. Finally, add in some Sunwhite Medium grain rice and coconut milk, and give it all one last good stir. Your tasty soup is ready to be enjoyed.