Creamy Cauliflower Soup w/ Pistachio Harissa Pesto//The Spicy RD #glutenfree #vegan
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5 from 1 vote

Creamy Cauliflower Soup with Pistachio Harissa Pesto

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 9 cups of soup and 1 cup pesto.
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 1 head cauliflower stem removed and cut up {~5 cups}
  • 2 Yukon Gold potatoes peeled and cut up {~3 cups}
  • 2 cloves garlic peeled
  • Olive Oil divided {1 Tablespoon; 1/4 cup; plus extra for drizzling on veggies}
  • 4 cups vegetable broth*
  • 2 cups filtered water
  • 2 cups chopped leeks
  • 1 1/2 teaspoons salt {or to taste} divided, plus extra for sprinkling on veggies
  • 1/2 cup chopped tomatoes***
  • 1/2 cup shelled pistachio nuts plus extra for garnish
  • 1/2 cup chopped fresh cilantro plus extra for garnish
  • 1 tablespoon crushed red pepper flakes** plus extra for garnish
  • 1 teaspoon ground corriander seed
  • 1 teaspoon cumin seed
  • 1 teaspoon caraway seed


  • For the Soup:Preheat oven to 400 degrees. While oven is heating, prep cauliflower and potatoes, then place them, along with garlic cloves, on a foil lined baking sheet, and drizzle olive oil/sprinkle salt on top. Roast in oven for 30 minutes or until lightly browned. While veggies are roasting, heat 1 tablespoon olive oil over medium heat, in a large soup pot. Add chopped leeks, and cook until wilted, ~2 minutes. Add broth, water, and 1 teaspoon salt to pot with leeks. Heat to a boil, then turn heat down, and simmer while potatoes and cauliflower are roasting. Add roasted veggies to soup pot and cook for 5 minutes more, then CAREFULLY place veggies/stock in a blender {do this in batches} and blend until well pureed.
  • For the pesto:Toast cumin seed and caraway seed in a pan over medium heat for ~ 5 minutes. Place tomatoes, pistachio nuts, cilantro, 1/4 cup olive oil, red pepper flakes**, corriander, toasted cumin/caraway seed, and 1/2 teaspoon salt in food processor, and process until a smooth consistency is achieved.
  • To serve: Place 1 1/2 cups soup in a bowl, then top with 1 tablespoon pesto. Garnish with red pepper flakes, pistachio nuts, and cilantro. Tastes best with pesto stirred in to soup, for a nice spicy, and aromatic kick!


*Veggie Broth~My favorite brand is Imagine "No Chicken" organic broth.
**One tablespoon red pepper flakes adds quite a kick. If you like your food less spicy, experiment with using less.
***I used Pomi brand chopped tomatoes for the pesto.


Serving: 11/2 cup soup with 1 tablespoon pesto.