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Serves 4


  • 2 TBSP coconut oil or extra virgin olive oil
  • 1 medium cauliflower, cored and chopped into florets
  • 1 medium yellow onion, chopped
  • 2 medium celery stalks, chopped
  • 2 garlic cloves, finely chopped
  • 6 cups chicken or vegetable broth
  • 1/3 cup canned (full-fat) coconut milk
  • 1/4 ripe avocado
  • Sea salt and black pepper, to taste
  • Toasted pumpkin seeds and chopped parsley, for garnish (optional)


  1. Heat the oil in a large pot over medium heat.
  2. Add the cauliflower, onion and celery.  Cook, stirring occasionally, for 6–8 minutes.
  3. Add the garlic and stir for 1 minute.
  4. Add the broth. Bring the soup to a boil.
  5. Reduce heat to medium-low, cover and simmer for 15–20 minutes until the cauliflower is tender.
  6. Carefully transfer the soup to a blender.
  7. Purée with the coconut milk, avocado, and salt and pepper to taste. (Use caution when puréeing hot liquids.)
  8. Serve bowls of the soup garnished with pumpkin seeds and parsley, if using.