Curried Cauliflower Soup with Coconut and Chiles - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- One 1 3/4-pound head of cauliflower, cored—one-third cut into 3/4-inch florets, the rest coarsely chopped
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons coriander seeds
- 1 1/2 teaspoons fennel seeds
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/4 teaspoon cayenne
- 1 large onion, thinly sliced
- 2 tablespoons coarsely grated fresh ginger
- 1 tablespoon minced garlic
- 1/4 cup dry white wine
- 1 baking potato (about 8 ounces), peeled and cut into 1/2-inch pieces
- 1 quart vegetable stock, preferably homemade
- 1/2 cup unsweetened coconut milk
- 1/4 cup chopped cilantro, 1 seeded and thinly sliced jalapeño and lime wedges, for serving
Instructions
- Preheat the oven to 400 °. In a medium baking dish, toss the cauliflower florets with 1/2 tablespoon of the olive oil. Season with salt and black pepper and roast on the top shelf of the oven for about 20 minutes, until tender but not browned.
- Meanwhile, in a small skillet, combine the cumin, coriander and fennel seeds and toast over moderate heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool. Add the turmeric, cinnamon, allspice and cayenne and pulse until finely ground.
- In a large pot, heat the remaining 1 1/2 tablespoons of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ginger, garlic and spice blend and cook, stirring, for 1 minute. Add the wine and cook until evaporated, about 2 minutes. Add the chopped cauliflower, potato and stock and bring to a boil. Simmer over moderate heat until the vegetables are very tender, about 20 minutes.
- Working in batches, puree the soup in a blender until smooth and silky. Return the soup to the pot and add the coconut milk. Season with salt and pepper and simmer for about 5 minutes.
- Ladle the soup into bowls and pass the roasted cauliflower florets, cilantro, jalapeño and lime wedges at the table.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
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