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Creamy Cauliflower Soup with Pistachio Harissa Pesto
EA STEWART15Ingredients
45Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 head cauliflower (stem removed and cut up {~5 cups})
- 2 yukon gold potatoes (peeled and cut up {~3 cups})
- 2 cloves garlic (peeled)
- 1/4 cup veggies (; plus extra for drizzling on)
- 4 cups vegetable broth
- 2 cups filtered water
- 2 cups leeks (chopped)
- 1 1/2 tsp. salt ({or to taste} divided, plus extra for sprinkling on veggies)
- 1/2 cup chopped tomatoes
- 1/2 cup pistachio nuts (shelled, 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. corriander seed (ground)
- 1 tsp. cumin seed
- 1 tsp. caraway seed
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1900mg79% |
| Potassium1240mg35% |
| Protein11g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber10g40% |
| Sugars9g |
| Vitamin A45% |
| Vitamin C160% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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