Cauliflower Soup with Green Olive Salsa Verde

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!