Description
This creamy, hearty cauliflower soup is infused with the bright flavors of preserved lemon and warming cumin, complemented perfectly by a fresh, zesty green olive salsa verde drizzled on top. The soup is plant-based, easy to prepare with an immersion blender, and packed with vibrant Mediterranean-inspired flavors, making it an ideal comforting meal for soup season.
Ingredients
Cauliflower Soup
- 1 large cauliflower head (1 1/2 pounds)
- 1 medium yellow onion
- 3 large garlic cloves (grated)
- 1/2 preserved lemon, seeds removed and thinly sliced
- Extra-virgin olive oil (6 tablespoons for cooking, plus more if needed)
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon red pepper flakes
- 4 cups vegetable broth
- 1 teaspoon cumin seeds
- About 2/3 cup reserved small cauliflower florets
Green Olive Salsa Verde
- 1 1/2 cups fresh parsley, finely chopped
- 1/2 cup pitted green olives (such as Castelvetrano), finely chopped
- 2 garlic cloves, grated
- 1 large lemon (zest and juice)
- 1/4 teaspoon red pepper flakes
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil, plus more to taste
- 1 tablespoon white vinegar, plus more to taste
Instructions
- Prepare the soup ingredients. Cut the cauliflower into florets, reserving about 2/3 cup of small florets for later. Thinly slice the onion, grate the garlic, and thinly slice the preserved lemon. This preparation ensures all ingredients are ready for cooking and blending.
- Sauté the aromatics. Heat 6 tablespoons of olive oil in a dutch oven over medium heat. Add the sliced onion, season with salt, and cook for 4-5 minutes until softened. This step builds the flavor base for the soup.
- Add preserved lemon and spices. Stir in the preserved lemon slices, grated garlic, ground coriander, ground cumin, and red pepper flakes. Cook for 2-3 minutes until the garlic loses its raw edge, allowing the spices to bloom.
- Cook the cauliflower. Add the cauliflower florets (except the reserved small ones) to the pot and stir to coat with the spices and oil. Season with salt and freshly ground black pepper. Pour in the vegetable broth, adding enough to just cover the cauliflower. Cover with a lid cracked slightly open and simmer the mixture for 20-25 minutes until the cauliflower softens.
- Prepare the green olive salsa verde. While the soup simmers, finely chop the parsley and green olives and place them in a bowl. Add the grated garlic and lemon zest. Season with red pepper flakes, salt, and black pepper. Squeeze in lemon juice, then add the olive oil and white vinegar. Stir well and adjust seasoning with more salt, pepper, olive oil, or vinegar as needed for a balanced, fresh sauce.
- Blend the soup. Use an immersion blender to puree the soup in the pot until smooth and creamy. This creates a velvety texture while incorporating all the flavors.
- Finish cooking the soup. Stir in the cumin seeds and reserved small cauliflower florets, along with a few cracks of black pepper. Let the soup simmer gently for another 10-12 minutes until the reserved florets become tender. Adjust salt seasoning as necessary.
- Serve. Ladle the hot soup into bowls and drizzle the green olive salsa verde on top. Serve warm, ideally with crusty bread for dipping and enjoying a cozy, flavorful meal.
Notes
- Preserved lemon adds bright, tangy complexity—if unavailable, a zest of fresh lemon and a pinch of lemon juice may be used but the flavor will be less authentic.
- Adjust the red pepper flakes to taste if you prefer less or more heat.
- The reserved small cauliflower florets maintain texture contrast in the creamy soup.
- An immersion blender works best for smooth blending directly in the pot, but a countertop blender can be used in batches.
- The green olive salsa verde can be made ahead and stored refrigerated for up to 2 days to allow flavors to meld.
- Serve with crusty bread to soak up the delicious soup and salsa combination.
