Roasted Cauliflower Soup with Pistachio Harissa Pesto
Roasting cauliflower brings out its sweetness and the addition of parsnips adds creaminess without any dairy. Mix in the spicy, nutty pesto for an added flavor boost!
Course
Soup
Prep Time15minutes
Cook Time50minutes
Total Time1hour5minutes
Servings7
AuthorJessica Levinson
Ingredients
For the Soup:
2heads cauliflowerchopped into florets
3 to 4parsnipspeeled and cut into chunks (about 1 1/2 cup total)
2tablespoons+ 1 teaspoon olive oildivided
1large yellow onionchopped
4garlic clovesminced
2quartslow-sodium vegetable or no-chicken broth
2cupswater
3/4teaspoonKosher salt
Freshly ground black pepper or white pepper
1/2teaspoonground cumin
1teaspoonwhite wine vinegar
1tablespoonlemon juice
For the Pistachio Harissa Pesto (adapted from The Spicy RD, EA Stewart):
1/2cupcanned or boxed chopped tomatoes
1/2cupshelled pistachios
1/2cupchopped fresh cilantroplus extra for garnish
1/4cupolive oil
1teaspoonsriracha sauceor more if you prefer it spicier
1teaspoonground coriander
1teaspoonground cumin
1/2teaspoonKosher salt
Red pepper flakes for garnishoptional
Instructions
For the Soup:
Preheat oven to 400 degrees F. Toss cauliflower and parsnips with 2 tablespoons olive oil and spread on a large foil-lined baking sheet. Roast for 15 minutes, tossing halfway through cooking time.
Heat 1 teaspoon olive oil in a large soup pot over medium-high. Add onions and sauté 3-4 minutes until translucent. Add garlic and sauté 30 seconds more.
Transfer roasted cauliflower and parsnips to the pot. Add broth and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and, in batches, carefully transfer soup to blender or food processor. Puree until well-blended and no chunks remain.
Return pureed soup to the pot, add 2 cups water and the remaining soup ingredients. Simmer until soup is to desired consistency and heated throughout.
For the Pistachio Harissa Pesto:
Place all the pesto ingredients (except for red pepper flakes) in food processor and belnd until it’s a smooth consistency.
Serve Roasted Cauliflower Soup topped with Pistachio Harissa Pesto. Garnish with cilantro and red pepper flakes.