Cream of Cauliflower Soup (Vegan and Low-Glycemic)




  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.