Golden Cauliflower Soup With Goat Cheese, Olives, and Tomato - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Frank P. Melodia
This pureed cauliflower soup doesn't need an ounce of cream to achieve its lush consistency.
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 small cauliflower
- 1 small golden cauliflower
- 1 small fennel bulb (reserve leaves for garnish)
- 1 lb. russet potatoes
- 1 large yellow onion
- 2 can chicken broth
- 1 tbsp. kosher salt
- 1 bay leaf
- 1/4 tsp. saffron threads
- 8 pitted kalamata olives
- 1 large plum tomato
- Freshly ground pepper
- 6 tbsp. crumbled goat cheese
Instructions
- Heat 2 tablespoons of the oil in a large Dutch oven over medium heat; add cauliflower, fennel, potatoes, and onion and cook, stirring constantly, 4 minutes. Cover pot; reduce heat to low and sweat mixture 10 minutes, stirring once.
- Add broth, water, salt, bay leaf, and saffron; bring to a boil, reduce heat to low, cover pot, and simmer 25 minutes, stirring several times, or until vegetables are very tender. Uncover; remove from heat and puree soup directly in the pot using an immersion blender (or puree in a blender in 3 batches).
- Combine olives, tomato, and the remaining 2 teaspoons oil in a small bowl and season with pepper. To serve, ladle soup into bowls and top each with a spoonful of olive mixture. Top with crumbled goat cheese and reserved fennel leaves.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment