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Creamy Cauliflower Soup with Pistachio Harissa Pesto

The Spicy RD
  • 45 minutes
  • Serves 9

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)

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 tsp

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 tbsp

crushed red pepper flakes** (plus extra for garnish)

1 tsp

ground corriander seed

1 tsp

cumin seed

1 tsp

caraway seed