Creamy Cauliflower Soup with Pistachio Harissa Pesto

5 from 2 votes

A yummy healthy soup that is nutrient packed and easy to make!

Prep Time10

Cook Time35

Total Time45

Course: Entree, Soup

Cuisine: American, Gluten Free, Mediterranean, MIND Diet, Vegan, Vegetarian

Keyword: easy soup recipe

Servings: servings

Calories: 283kcal

1 head cauliflower stem removed and cut up {~5 cups}
2 Yukon Gold potatoes peeled and cut up {~3 cups}
2 cloves garlic peeled
5 tablespoons extra virgin olive oil Divided. 2 tsp to drizzle on vegetables; 1 tsp to saute leeks; 1/4 cup for pesto.
4 cups vegetable broth i.e. Imagine organic no-chicken 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 tomatoes chopped
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

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 the pot with leeks. Heat to a boil, then turn the 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.

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 (add gradually to taste), corriander, toasted cumin/caraway seed, and 1/2 teaspoon salt in food processor, and process until a smooth consistency is achieved.

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!

Optional seasonings and toppings. Lemon juice, fresh parsley, nutritional yeast, fresh thyme, white beans, or crispy roasted chickpeas.