Roasted Cauliflower & Leek Soup With Yukon Potatos, Watercress & Pistachio Pesto
Recipe Intro From eyeswoon

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Cozied up this evening with the season's first autumn soup. Without a doubt inspired by @cannellevanille's swoony recipe -@eyeswoon


Prep time 19mins
Cook time 10mins
Serves or Makes: 4
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  • 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


  • Step 1

    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.

  • Step 2

    To make the soup, preheat the oven to 400ºF .

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Purée the soup in a blender. Adjust the seasoning and serve with the pesto, a few sprigs of watercress, and chopped pistachios.