More Than Our Story

Caribbean Cauliflower Soup

A bowl of spicy Caribbean cauliflower soup.

Total Time: ~30 Minutes

Serves: 4-6

Plant-Based

Table of Contents

Inspiration

As we move into colder weather, this creamy coconut cauliflower soup hits all the right notes: warm, rich, smooth, and packs a spicy punch. Did I mention it’s also plant-based?

FLAVOR TIP:
Raw cauliflower has a slightly sweet flavor that risks making this coconut milk-based soup too sweet. To add a nutty flavor, roast half of the cauliflower for the soup. This roasted cauliflower does double duty as both a flavor enhancer and a beautiful garnish for the soup.

Ingredients

Roasted Vegetables

  • 2 pounds cauliflower, chopped into bite-sized pieces and florets, divided into two equal portions (1 large or 2 small cauliflowers)
  • 2 small yellow onions, peeled, cut into eighths
  • 2 shallots, peeled, halved
  • ½ – 1 bulb of garlic, cloves whole and peeled 
  • 3 tbsp olive oil
  • Jerk seasoning (paste or dry rub, enough to coat the roasted veggies)

Soup

  • 4 cups of vegetable stock
  • 1 (15-ounce) can of coconut milk
  • 1 yellow potato, diced
  • 1 large yellow carrot, diced
  • 1 tsp ground turmeric
  • ½ tsp ground ginger
  • ½ tsp ground garlic
  • ½ tsp kosher salt
  • ½ tsp ground pepper (white or black)

Optional Garnishes

  • 1 scotch bonnet, finely chopped
  • Fresh sprigs of thyme
JERK SEASONING:
Jerk seasoning is a spicy Jamaican spice blend typically used on chicken, but it is versatile enough to enhance the taste of any recipe, from barbecued fish to vegetables.
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TIME-SAVING TIP:
Prepared Jamaican jerk seasoning is available as a paste or dry rub. I love using Grace Mild Jerk Seasoning paste.
View the product >>

Preparations

Roast The Vegetables

  1. Preheat the oven to 375°F with a rack positioned in the middle.
  2. Place the cauliflower, onions, shallots, and garlic into a large bowl with the oil and jerk seasoning, and toss to combine.
  3. Spread the mixture evenly onto a baking sheet or two. Roast until just golden, 20-25 minutes. Meanwhile, start the soup.
  4. When the roasted vegetables are ready, remove from the oven and reserve a few of the roasted cauliflower florets for garnish.

Prepare The Soup

  1. In a large (4-quart) pot, add the vegetable stock, coconut milk, the remaining cauliflower, potato, carrot, turmeric, ground ginger, ground garlic, salt, and pepper. Stir to combine, then reduce the heat to medium-high. 
  2. Cover and simmer until the cauliflower, potato, and carrots are tender, about 20 minutes.
  3. Add the roasted vegetables to the pot.
  4. Remove from the heat and use an immersion blender to blend until smooth. Alternatively, you can mix it in batches using a regular blender.

Garnish and Serve

  1. Top with the reserved roasted cauliflower, scotch bonnet, fresh thyme, and serve.

Tips

  • Leftovers kept in an airtight container will last in the refrigerator for up to 5 days.
  • This recipe yields a rather thick soup; if you prefer a more liquid consistency, add 5 or 6 cups of vegetable broth.
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Denise

Denise is the most positive person you will ever meet. She takes pleasure in sharing and giving and is selfless beyond imagination. She is also an animal lover and will never miss the opportunity to say hello to any four legged friends along her journey. Denise is also an advertising and PR wizard and will charm your socks off. In 2021 her journey began becoming an irreplaceable part of More Than Our Story.

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