Skip to Content

Cream of Cauliflower Soup

Cream of cauliflower soup in a bowl.

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


  • 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.

Did you make this recipe?

If you tried this recipe, please give it a 5-star rating! To do this, click on the stars above. You can also leave a review or comment below. And don't forget to tag me if you share a picture on Instagram!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe