If you are searching for a delightful, plant-based dish that bursts with vibrant flavors and silky texture, the Cauliflower Soup with Green Olive Salsa Verde Recipe is an absolute must-try. This creamy, hearty soup combines the gentle sweetness of cauliflower with the bright, tangy notes of preserved lemon and the warming earthiness of cumin. Finishing it off with a fresh, zesty green olive salsa verde gives every spoonful a refreshing kick that will have you coming back for more. Whether you’re cozying up on a chilly day or craving something nourishing and bursting with Mediterranean flair, this recipe is bound to become a favorite in your kitchen.

Ingredients You’ll Need

A white bowl filled with a green mixture made of finely chopped leafy herbs and small pieces of garlic, showing a slightly oily texture with some red chili flakes mixed in. A silver spoon rests inside the bowl, partially covered by the mixture. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things wonderfully simple but relies on each ingredient to build layers of flavor, texture, and color that make the soup truly special. From the nutty cauliflower to the tang of preserved lemon, every element has its moment to shine.

Cauliflower (1 large head, about 1 1/2 pounds): The star of the soup, offering creamy texture and mild flavor after blending.
Yellow onion (1 medium): Adds a subtle sweetness and depth when sautéed gently.
Garlic cloves (5 total): Provides aromatic warmth, with 3 in the soup and 2 in the salsa verde.
Preserved lemon (1/2, seeds removed): Brings bright, citrusy complexity that lifts the entire dish.
Extra-virgin olive oil: For cooking and brightening the salsa, adding richness and silkiness.
Diamond Crystal kosher salt and freshly ground black pepper: Essential for seasoning at multiple stages.
Ground coriander (1 1/2 teaspoons): Adds a light, citrusy earthiness that complements the other spices.
Ground cumin (1 1/2 teaspoons) plus cumin seeds (1 teaspoon): Imparts a warm, smoky depth both inside the soup and as a finishing touch.
Red pepper flakes (1/2 teaspoon in soup, 1/4 teaspoon in salsa): Brings a gentle kick without overwhelming the flavors.
Vegetable broth (4 cups): The flavorful base that melds all ingredients into a creamy soup.
Fresh parsley (1 1/2 cups): The herbaceous foundation of the green olive salsa verde.
Pitted green olives (1/2 cup, such as Castelvetrano): Adds briny richness and texture contrast in the salsa.
Lemon zest and juice (from 1 large lemon): Brightens and rounds out the salsa verde with fresh citrus zing.
White vinegar (1 tablespoon): Balances the salsa with subtle acidity.

How to Make Cauliflower Soup with Green Olive Salsa Verde Recipe

Step 1: Prep Your Veggies

Start by cutting your cauliflower into florets, keeping about two-thirds for the initial soup base and reserving some small pieces for later. Thinly slice the onion and grate your garlic cloves so they’re ready to gently melt into the olive oil. Don’t forget to thinly slice the preserved lemon after removing the seeds—the preserved lemon is a game changer that adds soulful complexity.

Step 2: Build Your Flavor Base

Heat 6 tablespoons of extra-virgin olive oil in a Dutch oven over medium heat. Add the onion and sprinkle generously with salt to help it soften and sweat for about 4 to 5 minutes. Introduce the sliced preserved lemon, garlic, ground coriander, cumin, and red pepper flakes next, stirring and cooking until the garlic loses its raw edge—about 2 to 3 minutes. This fragrant base is what makes this cauliflower soup such a standout.

Step 3: Cook the Cauliflower

Stir in the cauliflower florets, tossing to coat them well in the spiced onion mixture. Season with a pinch or two of salt and freshly ground black pepper. Pour in the vegetable broth—enough to cover the cauliflower—and partially cover the pot, leaving the lid slightly cracked. Let it simmer gently for 20 to 25 minutes, allowing everything to meld and the cauliflower to soften.

Step 4: Whip Up the Green Olive Salsa Verde

While the soup simmers, prepare your lively salsa verde. Finely chop the fresh parsley and green olives, then add grated garlic cloves and lemon zest. Season with red pepper flakes, salt, and pepper before squeezing in lemon juice. Stir in olive oil and white vinegar until everything is well combined. Taste and adjust the seasoning—this bright, briny sauce is going to brighten each warm, creamy spoonful of soup.

Step 5: Blend and Finish the Soup

Once your cauliflower is tender, use an immersion blender to whirr the soup into a perfectly smooth and creamy texture. Add your cumin seeds along with the reserved small cauliflower florets and a few cracks of pepper, letting it simmer gently for another 10 to 12 minutes until those last bits soften and infuse their flavor. Adjust the salt as needed—this final touch multiples the layers of warmth and softness.

Step 6: Serve and Relish

Ladle the soup into bowls and drizzle generously with your vibrant green olive salsa verde. The contrast in flavors and textures between the creamy soup and bright salsa makes every bite an experience. Enjoy it warm with a crusty piece of bread for dipping, and don’t be surprised if this turns into your go-to dish all season long!

How to Serve Cauliflower Soup with Green Olive Salsa Verde Recipe

A close-up top view of a large round pot filled with creamy light yellow soup mixed with small bits, sprinkled with freshly ground black pepper mostly in the center. A wooden spoon with a smooth handle is partially submerged on the right side. The pot is dark with a green handle on the left, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes is a fun way to elevate this soup even further. A sprinkle of toasted pine nuts, a drizzle of high-quality olive oil, or a scattering of fresh parsley can add crunch, gloss, and freshness. For a touch of creaminess, a swirl of coconut cream or plant-based yogurt can make this comforting bowl even more luscious.

Side Dishes

This soup pairs beautifully with warm, crusty breads like a baguette or sourdough for soaking up every drop. A light salad with crisp greens and citrus vinaigrette complements the Mediterranean vibe wonderfully. Roasted chickpeas or spiced flatbreads can also add a satisfying bite alongside each serving.

Creative Ways to Present

For a more elegant presentation, serve this soup in shallow bowls, placing a spoonful of green olive salsa verde artfully on top to create a vibrant splash of color and contrast. Small edible flowers or microgreens scattered on top add a beautiful, sophisticated touch. If serving at a dinner party, consider individual ramekins with a side of herb crackers to impress your guests.

Make Ahead and Storage

Storing Leftovers

This soup holds up beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve freshness and flavor. The salsa verde can also be stored separately in a jar and added just before serving to keep its crisp, fresh notes intact.

Freezing

You can freeze the cauliflower soup without the salsa verde for up to 3 months. Use freezer-safe containers or bags, leaving some room for expansion. When ready to enjoy, thaw overnight in the fridge and then reheat gently on the stove.

Reheating

Reheat the soup slowly over medium-low heat to preserve its creamy texture, stirring occasionally. Avoid boiling as that can alter the flavor and texture. Add a splash of vegetable broth or water if it thickens too much. Stir in the green olive salsa verde fresh each time you serve to maintain its vibrant zestiness.

FAQs

Can I use regular lemons instead of preserved lemons?

While preserved lemons add a unique depth and slight fermenty note that is hard to replicate, you can substitute with fresh lemon zest and a bit of lemon juice if needed. Just remember the flavor will be brighter and less complex.

Is this soup suitable for vegans?

Absolutely! This recipe is entirely plant-based, relying on olive oil and vegetable broth to deliver bold flavors and creamy texture without any dairy or animal products.

What can I use if I don’t have an immersion blender?

If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender or food processor, blending until silky smooth. Just be cautious of hot liquids—work in small batches and vent the lid slightly to avoid splatters.

How spicy is the soup?

The level of heat is very mild and can be easily adjusted to your preference by increasing or decreasing the red pepper flakes in both the soup and salsa verde. The warmth is more aromatic than fiery, making it approachable for all taste buds.

Can I make the green olive salsa verde ahead of time?

Yes, you can prepare the salsa verde a day in advance to let the flavors meld even more. Just store it in the refrigerator in an airtight container and bring to room temperature before drizzling over the soup.

Final Thoughts

I cannot recommend trying the Cauliflower Soup with Green Olive Salsa Verde Recipe enough. It’s a beautiful medley of creamy comfort and bright freshness, perfect for lifting any meal into a flavorful occasion. Whether you want a nourishing weeknight supper or a warming appetizer for guests, this soup will deliver every time and leave everyone asking for seconds. Give it a go and watch it become a beloved classic in your recipe rotation!