- 1 clove garlic, minced
- 1/ 3 cup pistachios
- 2 cups watercress
- 2 tablespoons grated pecorino cheese
- 1/ 2 teaspoon salt
- freshly ground black pepper
- 1/ 2 cup plus 2 tbsp olive oil, divided
- 1 medium cauliflower, cut into small florets
- 2 leeks, cut into large rings
- 3 cloves garlic, peeled
- 1/ 4 teaspoon freshly ground black pepper
- 10 small Yukon potatoes cut in quarters
- 3 cups chicken stock
- 1/ 2 cup unsweetened coconut milk
- 1 teaspoon fresh thyme leaves
To make the pesto, place the garlic and pistachios in the bowl of a food processor and pulse until the pistachios are finely chopped. Add the watercress and process into a paste. Add the pecorino, salt, and pepper. Pulse one more time. Add the 1/2 cup olive oil in a slight stream while the processor is on and process until a smooth paste forms. Scrape down the sides and mix well.
To make the soup, preheat the oven to 400ºF .
Toss together the cauliflower, leek, onion, garlic, olive oil, and 1/2 teaspoon of the salt. Transfer to a baking sheet and roast for 25 minutes or until golden.
Transfer the roasted vegetables to a large pot. Add the potato, chicken stock, coconut milk, thyme leaves, and remaining 1 teaspoon salt. Bring the liquid to a boil over medium-high heat. Reduce the heat to medium, cover, and simmer for 10 minutes or until all the vegetables are tender.
Purée the soup in a blender. Adjust the seasoning and serve with the pesto, a few sprigs of watercress, and chopped pistachios.