From the April/May 2015 issue
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

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