Creamy Roasted Cauliflower, Pear and Leek Soup with Toasted Hazelnuts and Thyme
An original, elegant velvety soup where roasted cauliflower brings depth, pear adds gentle sweetness, and leek rounds everything out. It is finished with toasted hazelnuts, fresh thyme, and a touch of cream for a delicate, comforting presentation.
Ingredients
- 700 g cauliflower (en floretes)
- 250 g leek (solo the parte blanca and verde clara, sliced)
- 180 g pear (pelada and diced)
- 120 g onion (chopped)
- 10 g garlic (chopped)
- 30 ml olive oil (divided)
- 15 g butter (unsalted)
- 900 ml vegetable broth (hot)
- 120 ml heavy cream (or nata for cocinar)
- 40 g hazelnuts (tostadas and chopped)
- 4 g fresh thyme (hojitas, more extra for servir)
- 15 ml lemon juice (freshly squeezed)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray, toss it with 1 tablespoon olive oil, half of the salt, and a little black pepper. Roast for 25 minutes, stirring halfway through, until golden and tender.
- 2
2. Meanwhile, heat the remaining 1 tablespoon olive oil with the butter in a large pot over medium heat. Add the onion and leek, and cook for 8 minutes until softened without browning too much.
- 3
3. Stir in the garlic and cook for 1 more minute, stirring constantly so it does not burn.
- 4
4. Add the diced pear and fresh thyme leaves. Cook for 3 minutes so the pear softens slightly and releases its aroma.
- 5
5. Add the roasted cauliflower to the pot and pour in the hot vegetable broth. Bring to a gentle boil, then lower the heat and simmer for 10 minutes.
- 6
6. Remove from the heat and blend the soup until completely smooth. Add the heavy cream and lemon juice, then blend or stir again. Adjust with the remaining salt and more black pepper to taste.
- 7
7. Lightly toast the chopped hazelnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Remove immediately so they do not burn.
- 8
8. Serve the soup hot and finish each portion with the toasted hazelnuts, extra fresh thyme leaves, and a small drizzle of cream if desired.
Chef tips
For an even silkier texture, pass the soup through a fine sieve after blending. Roast the cauliflower well for deeper flavor, and avoid boiling the cream hard so it does not split.
Substitutions
You can replace the cream with a plant-based alternative for a dairy-free version, and swap the hazelnuts for toasted pumpkin seeds if you need to avoid tree nuts. Thyme can be replaced with fresh marjoram.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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