Cream of Cauliflower Soup (Vegan and Low-Glycemic)

Cream of Cauliflower Soup (Vegan and Low-Glycemic)

Smooth and creamy, this soup is a perfect beginning to a meal. It also tastes great on its own on a cozy winter evening. You can  make it in advance and keep in the fridge for up to 2 days.

Cream of Cauliflower Soup (Vegan and Low-Glycemic)

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings


1 head cauliflower, separated into small florets and chopped
3 cups organic vegetable stock
3 Tbsp coconut milk such as So Delicious
2 Tbsp olive oil
½ Tbsp agave nectar
¼ tsp nutmeg
salt to taste
4 Tbsp pumpkin seeds


  1. Heat the oil in a medium saucepan over medium-low heat. Add the cauliflower florets and cook until golden for about 10 minutes stirring frequently to prevent sticking.
  2. Add the vegetable stock. Bring to a boil, cover and simmer for 15 minutes. Turn off the heat and let it cool for about 20 minutes.
  3. Once safe to handle, add the stock with cauliflower to a blender or a food processor and blend until smooth. Return soup to the saucepan.
  4. Stir in the coconut milk, agave nectar, nutmeg, and salt (if needed).
  5. Bring the soup to a boil, reduce heat and simmer for about 1 minute.
  6. Add 1 Tbsp of pumpkin seeds to each individual serving.

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