If a soup is rich in flavor, but also cozy and plant-based, it’s consider a winner in my book and this Cauliflower Soup with Green Olive Salsa Verde is exactly that! It packs such a punch of flavor and the salsa verde drizzle makes it practically irresistible.
It’s my ultimate cozy soup during the colder months, with the creamy cauliflower giving it some potato-soup energy, while the green olive salsa verde brightens everything up. Salsa Verde (the Italian version) is one of those sauces that just stays with me, and while this soup is delicious on its own, it’s improved tenfold with this untraditional green olive salsa verde blend.
It’s the kind of unfussy recipe that quietly (and unexpectedly) becomes your entire personality from November through March – don’t say I didn’t warn you!
Read on for the recipe, storage tips as well as any substitutions that may help.
Table of contents
Why this cauliflower soup is worth making
- It’s a creamy and comforting soup to enjoy during the winter months thanks to the winter veggies and the trick of blending 2/3 soup!
- The salsa verde upgrades this cozy classic soup from something simple into something that’s now subtly showing off.
- We’re keeping things low waste by using the entirety of our veggies, like the cauliflower and its greens!
- It’s completely customizable. This recipe is really flexible if you need to swap any of the ingredients.
Ingredients for the cauliflower soup
While this cauliflower soup gets all creamy and dreamy, the ingredients are pretty simple. It’s heavy on the spices to guarantee flavor, but this is all you will need:
- 1 large cauliflower head, 2 pounds after removing the greens
- 1 medium yellow onion
- 3 large garlic cloves
- 1/2 lemon, peeled and chopped, seeds removed
- 1/4 cup extra-virgin olive oil
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 6 1/2 cups vegetable broth, or 6 1/2 cups water mixed with 1 1/2 tablespoons Better Than Bouillon
- 1 (15.5 oz) can cannellini beans, drained
Ingredients for the green olive salsa verde
- 1 cup fresh parsley
- 1/2 cup cauliflower greens (like the kinds attached to the bottom of your cauliflower head!)
- 1/2 cup pitted green olives, such as Castelvetrano
- 2 garlic cloves
- 1 large lemon, for juicing
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil, plus more to taste + for serving
How to make the salsa verde
Salsa Verde is just like one big dressing, it’s happy to welcome everything into the mix. This isn’t your traditional Italian salsa verde, but it’s close (and just as delicious!) to the original. Here’s how to make it:
- Add the parsley, cauliflower greens, olives, garlic cloves, lemon juice and 1 teaspoon salt and freshly cracked black pepper.
- Pulse this in a food processor until smooth, then add the olive oil and mix again. Taste and season as needed.
Ingredient substitutions
This recipe is truly delicious as is but it is very flexible, nearly every ingredient can be customized to better fit your needs. Here are some substitution suggestions:
For the soup:
- Cauliflower: While the color won’t be exactly the same, potatoes, broccoli and squash are great substitutes!
- Onion: Can be swapped for red onion, shallot, the white part of one large leek, or a fennel bulb (if you like fennel!)
- Garlic cloves: Swap for 1 teaspoon of garlic powder, or you can omit.
- Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, really any oil you like!
- Red pepper flakes: Swap for 1/4 teaspoon of cayenne pepper, or you can omit.
- Broth: Swap for any broth or stock you have on hand or dissolve Better Than Bouillon in 7 cups water.
- Add a protein: I’ve found this recipe is lovely served with a simple salt-and-pepper salmon, roasted chicken thighs, crispy chickpeas, or tofu!
For the salsa verde:
- Parsley: a good substitute would be cilantro
- Cauliflower greens: if you accidentally discarded them or your cauliflower didn’t have many leaves, you can use kale, cabbage or broccoli leaves instead.
- Green olives: I recommend Castelvetrano olives but you can try using any other green olive varieties. However, they won’t be as buttery, so keep this in mind!
- Lemon juice: Can be swapped for lime juice or white wine vinegar
Storage tips
Here’s the best way to store it, based on each method:
- Fridge: You can portion this soup into individual 16-ounce containers (perfect for one portion), and they will keep in the fridge for 3 to 5 days. Reheat either in the microwave or on the stovetop until warmed through.
- Freezer: You can portion this recipe into individual 16-ounce containers and freeze them for up to 3 months. To reheat, gently heat in a pot on the stovetop until the soup is at a simmer. Remove the heat and serve.
I like to store the salsa verde separately from the soup in an airtight container in the fridge for up to 5 days. Let the salsa verde come to room temperature by sitting on the counter, and then you are good to go!
Watch the recipe here
This recipe was updated in 2026, so the video may not fully represent the recipe. For best results, follow the instructions as written.
Looking for similar recipes?
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And that’s it for this Cauliflower Soup with Green Olive Salsa Verde!
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Ingredients
For the cauliflower soup:
- 1 large cauliflower head, 2 pounds after removing the greens
- 1 medium yellow onion
- 3 large garlic cloves
- 1/2 lemon, peeled and chopped, seeds removed
- 1/4 cup extra-virgin olive oil
- Diamond Crystal kosher salt
- freshly ground black pepper
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 6 1/2 cups vegetable broth, or 6 1/2 cups water mixed with 1 1/2 tablespoons Better than Bouillon
- 1 (15.5 oz) can cannellini beans, drained
For the green olive salsa verde:
- 1 cup fresh parsley
- 1/2 cup cauliflower greens
- 1/2 cup pitted green olives , such as Castelvetrano
- 2 garlic cloves
- 1 large lemon, for juice
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, plus more to taste + for serving
Instructions
- Begin the soup. Cut the cauliflower into florets, thinly slice the onion, grate the 3 garlic cloves and slice the peel off of 1/2 of a lemon, chop it finely.
- Set a dutch oven over medium heat and add 1/4 cup of olive oil. Add in the lemon, 1 1/2 teaspoons each of ground coriander, cumin, and oregano, plus 1/2 teaspoon red pepper flakes. Season with salt and cook for 2 minutes. Then add the onion, cauliflower, garlic and cook for 5-7 minutes, it's quick because most of the vegetables will end up cooking in the broth! Season with salt and pepper.
- Pour in the 6 1/2 cups of vegetable broth, it may not fully cover the florets, but that's fine, they'll decrease in size as they cook. Cover the pot and simmer for 20-25 minutes.
- While the soup is simmering, prepare the salsa verde. Add 1 cup of parsley, 1/2 cup of cauliflower greens, 1/2 cup pitted green olives, 2 garlic cloves, juice from the whole lemon and 1 teaspoon salt and freshly cracked black pepper. Pulse this in a food processor until combined, then add the olive oil and mix again. Taste and season as needed.
- Now that the soup has been simmering, add the can of white beans and use an immersion blender to blend up 2/3 of the soup, until smooth and creamy. (For ultimate creaminess, you can blend the white beans and soup together in batches in a blender on the side, this is a bit more work, but it's my preferred method).
- To plate, portion the soup into bowls and drizzle the salsa verde on top. Add a drizzle of olive oil, some black pepper, and enjoy warm with crusty bread!
Notes
Old Version
Below is the original recipe that was first developed in 2023. For the updated recipe, please see the above.
Makes 4 servings
Total cook time: 50 minutes
Ingredients
For the cauliflower soup:
- 1 large cauliflower head, 1 1/2 pounds
- 1 medium yellow onion
- 3 large garlic cloves
- 1/2 preserved lemon, seeds removed
- Extra-virgin olive oil
- 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
For the green olive salsa verde:
- 1 1/2 cups fresh parsley
- 1/2 cup pitted green olives , such as Castelventrano
- 2 garlic cloves
- 1 large lemon, for 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 wine vinegar, plus more to taste
Instructions
- Begin the soup. Cut the cauliflower into florets, thinly slice the onion, grate the garlic and thinly slice the preserved lemon.
- Set a dutch oven to medium heat and add 6 tablespoons of olive oil. Let this heat up before adding the onion. Season with salt and cook down for 4-5 minutes until softened.
- Add in the preserved lemon, garlic, coriander, cumin and red pepper flakes. Stir and cook down for 2-3 minutes, until the garlic is no longer raw.
- Add in the cauliflower florets, reserving about 2/3 cup of small florets for later, and stir to coat everything. Season with a pinch or two of salt and a few cracks of black pepper.
- Pour in the vegetable broth, adding more if needed to cover the florets. Cover the pot but leave the lid cracked, and simmer for 20-25 minutes.
- While the soup is simmering, prepare the salsa verde. Finely chop the parsley and the olives and add them to a bowl. Grate in the garlic cloves and the lemon zest. Season with red pepper flakes, salt and pepper.
- Squeeze in the juice from the lemon, then add the olive oil and vinegar and stir to combine. Taste and season with more salt, pepper, olive oil and vinegar as preferred.
- Now that the soup has been simmering, use an immersion blender to blend until smooth and creamy. Add in the cumin seeds, reserved cauliflower florets and a few cracks of black pepper. Let this gently simmer for another 10-12 minutes, or until the cauliflower is soft. Season with salt as needed.
- To plate, portion the soup into bowls and drizzle the salsa verde on top. Enjoy warm with crusty bread.
Comments
I’m so fascinated with your style of cooking and combination if ingredients. But… I’m out of lemons so can’t even fake the preserved lemons. Any substitute? Could lemon juice work??
It will work! Just add one tablespoon of juice for the half of the preserved lemon, plus more to taste if you feel the recipe needs a bit more acid 🙂
Love the olive topping! Didnt have preserved lemon but used regular as mentioned above and was delicious
Love to hear it! And great to know that the regular lemon swap worked for you!
This recipe popped up at the perfect time with a sad cauliflower needing to be used.
I think this is a new autumn fave. The soup is nice enough without the salsa verde but is totally elevated with it.
So good, and accidentally vegan.
Ahhhh I love when people notice that things are accidentally plant-based!
This soup is phenomenal and will definitely be made again. Such interesting flavor for something as typically subtle as cauliflower. And the salsa verde really adds to it.
That said, I could only find preserved lemon paste and couldn’t find much on how much to use. I tried 1 tbsp, but that was probably too much (too salty). This is NOT the fault of the recipe… just mine.
Anyone know how much preserved lemon paste is about is equal to 1/2 preserved lemon?
Hi! Ok so I LOVE preserved lemon paste, if you got the NY Shuk brand, I’d say 1 teaspoon equals 1/4 of a preserved lemon 🙂
I don’t leave comments often on recipes but holy smokes this one is a keeper. It’s smooth and tart then you get the brine of the olives. Served with marinated tomato’s on the side and toasted bread and butter and a big glass of white wine. The only changes were I didn’t have the cumin seeds and used homemade chicken broth since it’s what I had. 10/10!
This is the nicest review of all time! I can tell when someone’s a real “food person” and to get your praise means so much to me. Thank you for taking the time to rate and review the recipe, and I’m so glad you enjoyed it.
We made it tonight for dinner watching the Chiefs/Vikings game- go Chiefs!! This was delicious! Loved the olive salsa verde. Like the other commentors, did not have preserved lemon so just used regular old lemon! We will definitely make again. Thank you for the great recipe
Delicious! I was a little skeptical when I tasted the cauliflower soup on its own (delicious, but a little plain), but the olive salsa just takes it over the top. Perfect flavor combinations — the warmth you get from the cumin with the briny salsa is amazing. Had it with some toasted sourdough. Will definitely be making again (and stashing some in the freezer).
Ahh this makes me so happy! And I totally hear you on the soup, without the salsa it feels a little one-note, but with the salsa verde, I hope it sings!
Just made this because I too had a head of cauliflower that was about to quit! I had preserved lemons in the fridge just waiting for this beauty to pop up in my feed. The flavors are amazing. And everyone is right, the castelventrano olive salsa verde elevates the dish so much. A brilliant and creative pairing!
So so thrilled you liked it!! And thank you for taking the time to leave such a kind review <3
This was as good as it looks. I caramelized my onions to add depth to the flavor. Soup was so well balanced with the salsa. I will make this all winter!
Music to my ears! So glad you enjoyed it 🙂
The soup alone is terrific. I have made many cauliflower soups in my day, and they are frequently somewhat bland. This one is full of flavor which doesn’t rely on cream to give it depth. But then… add that salsa on top and it is just over the moon delicious. My husband, who doesn’t even like olives, asked if this was going into the ‘make again’ recipe file. Most definitely a keeper.
AAhhh this makes me so happy! “Over the moon delicious” is truly the highest compliment!
This recipe SLAPS! It is soo good and warming and comforting whilst being creamy and acidic and EVERYTHING you would need. I didn’t even know soups could taste like this. This is the third of Justine’s recipes that I’ve made in three days and holy smokes they are all TOO GOOD!
STOP IT THIS IS THE NICEST COMMENT. Imma cry. I’m so glad you liked this one!
This recipe is fire! I’m so glad I found you bc your recipes inspire me to use the random awesome things I already have (homemade preserved lemon/Sicilian olives/fresh parsley) ALL in one recipe! The only sub I made was half cilantro/half parsley bc it needed to be used.
I had it by candlelight with freshly baked sourdough bread and cold butter. Heavenly,
The candlelight move sounds SO COZY omg – I am so insanely jealous of your set up, and so thrilled you liked this recipe!!
Ohh how you play with my palate. I couldn’t find preserved lemons, but I did find preserved lemon paste, So of course I substituted. Surprise it still rocked!
Ahhh yay! I’m so glad you liked it – also, I love preserved lemon paste, I’m glad you found such a good swap!
Another phenomenal recipe from the amazing Justine! While my wife isn’t the biggest cauliflower fan, she even liked this one. I loved it and it was perfect with garlic bread.
Ahh, this is music to my ears!! I’m so glad both you and your wife enjoyed it!
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