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I have made so many cauliflower recipes like my Jamaican Jerk Cauliflower, Cauliflower Hash Browns, and Cauliflower Casserole that are our reader’s favorite so I decided to share my cauliflower soup recipe.
Cauliflower is very versatile and has so many health benefits that I love to include it in my recipes even though it is naturally bland, I use it to create flavorful, mindblowing recipes that will keep one coming back for more and more.
This is the best cauliflower soup recipe I have tasted, the blend of Jamaican herbs and spices take this cauliflower soup recipe to another level.
At first, I debated the thought of making a vegan cream of cauliflower soup or roasted cauliflower soup (vegan), but I decided to go with a Jamaican-Style Vegan Cauliflower Soup. As a Jamaican, it was the most natural soup to make and from the track record, my White Bean Soup and my Vegan Cabbage Soup are huge hits.
How To Make Cauliflower Soup Vegan
- Saute onion, garlic, celery, green onion, thyme, parsley in olive oil in a large saucepan over medium-high heat until onion is soft. Add cauliflower florets, vegetable broth, pimento, pepper, and salt.
- Bring the saucepan to a boil, cover and reduce to simmer until cauliflower is fork tender, about 15-20 minutes. Remove Scotch bonnet pepper.
- Allow soup to cool slightly, transfer soup to a high-speed blender, carefully process until smooth. You can do it in batches to avoid blender bowl overflowing. If using an immersion blender, Serve soup and enjoy.
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Nutrition
(Per portion)- Energy: 145 kcal / 606 kJ
- Fat: 8 g
- Protein: 9 g
- Carbs: 10 g
Cook Time
- Preparation: 15 min
- Cooking: 25 min
- Ready in: 40 min
- For: 4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 2 green onion, chopped
- 1 stalk celery, chopped
- 2 sprigs thyme, remove stems
- 1 teaspoon parsley
- 1 medium cauliflower, cut into florets
- 4 cups vegetable broth
- 6 allspice (pimento) berries, or 1/4 teaspoon allspice powder
- 1 Scotch Bonnet pepper, or 1/4 teaspoon cayenne pepper
- sea salt, to taste
Instructions
- Heat a larger saucepan with oil on medium-high, add onion and cook until soft, about 3 minutes. Stir in garlic, celery, green onion, thyme, parsley and cook until fragrant, about 1 minute.
- Add cauliflower florets, vegetable broth, allspice berries/pimento, pepper, and salt. Bring soup to a boil, cover and reduce to simmer until cauliflower is fork tender, about 15-20 minutes. Remove Scotch bonnet pepper.
- Allow soup to cool slightly, transfer soup to a high-speed blender, carefully process until smooth. You can do it in batches to avoid blender bowl overflowing. If using an immersion blender, Serve soup and enjoy.
Notes
the recipe says to use a pimento,is this a fresh pepper or the small red things that come in a small jar called pimentos, I am confused, but the soup looks amazing and I cant wait to make it. Thank you
Hello Linda, the pimento I’m referring to is allspice, we call it pimento in Jamaica. I’m so sorry for the confusion. I hope you enjoy1
This was simple and very tasty but came out too salty – any suggestions?
I also just realized I omitted the allspice – would that have made a difference?
Alisa, I should have said season with salt to taste. It depends on the vegetable broth, the size of the cauliflower, and your taste. I’ll edit to the recipe.
This recipe rocks! It was easy breezy to make. It tastes of Jamaica all day long! I was having cream soup every day while visiting there and was missing it days later. Who knew Scotch Bonnet (I use pure sauce to adjust the heat), fresh thyme and Pimento (Allspice) all together create the perfect Jamaican flavor balance! Thank you! One Love!
Tamara thank you so much for your feedback, I’m happy it turned out for you. One love!
This soup was very delicious!
Thank you Imani, I’m happy you enjoyed it.