Potato, Leek, and Barley Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Barley gives this savory soup a hearty chowder feel.
Ingredients
- 2 tbsp. butter
- 3 large leeks, cleaned and chopped
- kosher salt
- Black pepper
- 32 oz. low-sodium chicken broth
- 2 lb. russet potatoes, peeled and chopped
- 1/4 c. barley
- 1 bay leaf
- 1/4 c. fresh parsley, chopped, plus more for serving
- Crusty bread, for serving
Instructions
- In a large dutch oven or pot, heat butter over medium-low heat. Add leeks and season with salt and pepper. Cook, covered, stirring occasionally, leeks are softened, 10 minutes.
- Add broth, potatoes, barley, and bay leaf and bring to a boil. Simmer until potatoes are tender, 15 to 20 minutes. Remove bay leaf and season with salt and pepper. Using an immersion blender or food processor, blend until almost smooth.
- Garnish with parsley and serve with crusty bread.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Barley.
Barley is about the best grain a woman with PCOS can eat. It is low in calories and has the lowest GI of all grains. Low-GI grains such as barley take much longer to digest and create a slow, steady rise in blood glucose and insulin levels. As mentioned before on Fertility Chef, low-GI foods reduce cravings. If possible, try and find hulled barley as it is the most nutrient dense of all types of barley.
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