Coconut Curry Cauliflower Soup with Toasted Pepitas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
What were we doing with cauliflower before this soup (and why)?
Ingredients
- 1/4 c. pepitas, toasted
- 1 tsp. Extra virgin olive oil
- 2 garlic cloves, chopped
- 1 tsp. fresh ginger, peeled and chopped
- 1 c. yellow onion, chopped
- 1 c. carrots, chopped
- 1 tsp. kosher salt
- 1 large cauliflower head, cut into florets
- 32 oz. low-sodium vegetable broth
- 1 c. full-fat coconut milk (shake well in advance)
- 2 tbsp. red curry paste
- 1/4 c. fresh cilantro, chopped
- Flaky sea salt
Instructions
- In a small skillet, dry toast pepitas on low heat until golden brown, about 2 minutes. Set aside.
- In a large pot over medium-low heat, heat olive oil. Add garlic, ginger, onion, carrots, and salt. Cook for 5 minutes.
- Add cauliflower, broth, coconut milk, and curry paste. Stir well, bring to a boil, and then simmer for 20 minutes. Blend with an immersion blender until smooth.
- Garnish with toasted pepitas, cilantro, and flaky sea salt. Serve immediately.
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