Creamy Cauliflower Soup with Pistachio Harissa Pesto

🧂 Ingredients

• 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

Instructions

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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!

Nutrition Info