Smooth and creamy, this Cream of Cauliflower 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)
Yield:
4 servings
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Stir in the coconut milk, agave nectar, nutmeg, and salt (if needed).
- Bring the soup to a boil, reduce heat and simmer for about 1 minute.
- Add 1 Tbsp of pumpkin seeds to each individual serving.
Meet Maria
Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.
