This Velvety Potato Cauliflower Soup with Fennel and Pistachio Oil Pesto is so rich and creamy, this will seriously be your new favorite soup!
It may be hot outside, but it’s a cool 65 degrees inside my home today, so I decided to make a batch of soup!
This easy homemade soup can be made in about 30 minutes and is the perfect way to start off the week light and healthy!
So no matter what the temperature is outside, you can enjoy this delicious soup anytime of the year!
I hope you guys love this soup as much as we did! It’s:
- Healthy
- Light
- Velvety
- Comforting
- Creamy
- and what else… Orgasmik!
If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂
Buon Appetito!
Velvety Potato Cauliflower Soup with Fennel and Pistachio Oil Pesto
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 3-4
- Category: Soup
- Cuisine: Vegan
Ingredients
For the Soup:
- 2 Tbs EVOO
- 1 medium Russet Potato peeled and diced
- 1 medium head of Cauliflower chopped
- 1 large Onion chopped
- 4 cloves Garlic chopped
- Salt and Pepper to taste
- Hot Water or Vegetable Broth
For the Pesto:
- 4 Tbs EVOO
- 2 Tbs Pistachios
- 1/2 cup chopped Fennel Bulb + 1/4 cup Fennel Leaves
- Pinch of Salt and Pepper
- 1/3 cup unfiltered EVOO
4 slices Ciabata  or any rustic bread to make croutons
Instructions
For the Pesto:
- Combine all ingredients for pesto into a food processor and blend until smooth
- Set aside
For the Croutons:
- Cut Ciabatta bread into cubes
- Add a drizzle of olive oil to a frying pan and heat over med/high heat
- Add Ciabatta and cook until toasted on all sides
For the Soup:
- Heat a large pot over med heat, add 2 Tbs EVOO and Onion
- Sauté 1-2 minutes, add in Garlic and sauté 1-2 more minutes until golden in color
- Add in Potatoes, sauté 1-2 minutes
- Add in Cauliflower, sauté 1-2 minutes
- Add a pinch of Salt and Pepper
- Cover the ingredients with either hot water or Vegetable Broth
- Simmer 25-30 minutes until Potatoes pierce easily with a fork
- Remove from heat
- Carefully transfer contents to a food processor and blend until smooth and velvety
- Taste and adjust with Salt and Pepper as needed
- Drizzle desired amount of pesto oil over soup and add croutons
- Buon Appetito!
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