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Vegan + Paleo Moroccan Cauliflower Soup with Carrots, Apples and Pistachio Cream

This healthy cauliflower soup is blended with spicy Moroccan flavors, carrots, apples and pistachio cream for an easy, vegan and paleo-friendly fall meal!
Course Side Dish, Soup
Cuisine Moroccan
Keyword cauliflower soup, gluten free soups, healthy soups, paleo soups, vegan soups
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Author Taylor

Ingredients

  • 1/2 Cup Pistachios + additional for garnish * 67g, optional
  • 2 Tbsp Pompeian Smooth Extra Virgin Olive Oil
  • 2 Cups Peeled and sliced carrots about 4 large carrots
  • 1 Tbsp Garlic minced
  • 1 tsp Fresh ginger minced
  • 2 cups Large Apples cored and roughly chopped (about 3 chopped)
  • 3 Cups Cauliflower cut into bite-sized florets (about half a large head)
  • 1 cups Large onion roughly chopped (about 2 chopped)
  • 2 tsps Cumin powder
  • 1 tsp Cinnamon
  • 1/4 tsp Paprika
  • 1/8 tsp Allspice
  • 1 tsp Salt
  • Pepper
  • 2 Cups Reduced-sodium Vegetable broth
  • 7 Tbsp Water
  • Cilantro for garnish

Instructions

  1. Preheat your oven to 400 degrees and lay the pistachios on a small baking sheet. Place them in the oven until lightly browned and "toasted" smelling, about 5-7 minutes.
  2. Transfer the toasted pistachios to a small sauce pan and cover by about 1 inch with water. Bring to a simmer on medium heat and simmer until they soften, about 35 minutes. Make sure to keep them covered with water, so add any to the pot as necessary while they simmer.
  3. While the pistachios simmer, head the olive oil on medium heat in a large pan. Add in the carrots, garlic and ginger and cook, stirring frequently, for 2 minutes.
  4. Add in the chopped apples, cauliflower, onion, cumin powder, cinnamon, paprika, allspice, salt and a few good twists of pepper and stir until the spices and oil evenly coats all the vegetables. Cook, stirring occasionally, for 5 minutes.
  5. Add the vegetable broth into the pan and stir around. Cover the pan and simmer until the vegetables/apples are tender, about 20 minutes.
  6. Once the pistachios are soft, drain them and then add them into a high-powered blender, along with the water. Blend on medium speed (or "chop" on my blender) for 5 minutes, and then onto the highest speed ("puree") for 2 minutes until smooth and creamy, scraping down the sides of the blender every few minutes. You may have a few little chunks of pistachios, but they will get blended up once you had the vegetable mixture.
  7. Transfer all of the softened vegetable mixture, along with the broth, into the blender and blend on high speed until thick, creamy and smooth. **
  8. Garnish with cilantro and chopped pistachios and DEVOUR.

Recipe Notes

To make the pistachio cream, you will need a high-powered blender. If you don't have one, this soup still tastes GREAT without the cream. Just chop some pistachios and put them on top of the soup, as a garnish, when you serve it.
* I loved how thick and creamy this soup was, but Mr. FFF thought it was maybe just a bit too thick. Feel free to add more vegetable broth if you want it thinner.