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