INGREDIENTS

• 1 large head of cauliflower, broken into small florets, stems chopped
• Up to 4 tablespoons melted coconut oil or olive oil, divided
• 1 medium yellow onion, diced
• 2 to 3 tablespoons Thai red curry paste* (depending on preferred spice level, I love spicy so I’d use 3!)
• ½ teaspoon lemon zest
• ½ cup white wine (like Sauvignon Blanc or Pinot Grigio)**
• 1 ½ cups vegetable broth or stock
• 1 can (14 ounces) light coconut milk
• ½ teaspoon sugar
• 1 to 3 teaspoons rice vinegar
• Salt and freshly ground black pepper
• ¼ cup chopped green onions or chives
• 1 tablespoon chopped fresh basil
• Thinly sliced jalapeño, Serrano or birds-eye peppers (optional, not shown)

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
2. In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the coconut oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
3. Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.
4. Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Don’t ever fill your blender past the maximum fill line, and beware of the steam escaping from the lid.)
5. Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).

Author: Cookie and Kate and Adapted from The Southern Vegetarian Cookbook.

HEALTH TIP FROM HEALTH COACH, KIRSTEN ROSE

As we head further into winter many of us find ourselves drawn to starchy comfort food. However, eating fewer carbohydrates can be a helpful way to regulate blood glucose levels and support metabolic health. Eating too many on a regular basis can lead to frequent blood sugar spikes and falls. This pattern can make your odds of developing metabolic syndrome  and its related conditions (including insulin resistance, diabetes, and heart disease) more likely over time.

Carbs are present in some form in many foods such as fruits, vegetables, dairy and grain based products to name a few. They can also be a rich source of vitamins and minerals in our diet, so for most people we don't want to eliminate them completely. What we mostly want to avoid is refined carbs, like sugar and wheat flours. Pairing carbs with essential nutrients like protein, fibre, and healthy fats, will help create a more balanced blood sugar response.