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Cream of Cauliflower Soup (Vegan and Low-Glycemic)

Posted Feb 12 2013 7:01pm

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)

Makes: 4 servings
Prep time: 10 minutes
Cooking time: 25 minutes + 20 minutes to cool


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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