Roasted Cauliflower, Pear and Crispy Thyme Soup
An original, elegant soup that combines roasted cauliflower with the subtle sweetness of pear, sautéed leek, and a crispy thyme finish. The texture is silky, the flavor is balanced, and it works beautifully as a starter or light dinner.
Ingredients
- 700 g cauliflower (en floretes)
- 180 g ripe but firm pear (pelada and diced)
- 180 g leek (solo the parte blanca and verde clara, sliced)
- 120 g yellow onion (chopped)
- 12 g garlic (chopped)
- 900 ml vegetable broth (low sodium if possible)
- 120 ml heavy cream (for dar cremosidad)
- 30 ml olive oil (divided)
- 15 g butter (for saltear)
- 4 g fresh thyme leaves (divided)
- 1 g ground nutmeg (a pinch generous)
- 2 g black pepper (freshly ground)
- 6 g salt (or to taste)
- 30 g sunflower seeds (tostadas for servir)
- 10 ml lemon juice (freshly squeezed)
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
Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a tray and toss it with 15 ml (1 tbsp) olive oil, 2 g salt, and 1 g black pepper. Roast for 22 minutes, stirring halfway through, until browned around the edges.
- 2
While the cauliflower roasts, heat a large pot over medium heat. Add the butter and the remaining 15 ml (1 tbsp) olive oil. Add the leek and onion, and cook for 6 to 8 minutes until tender without too much browning.
- 3
Add the chopped garlic, half of the fresh thyme, and the ground nutmeg. Cook for 1 minute, stirring, until fragrant.
- 4
Add the diced pear to the pot and cook for 2 minutes so it starts to soften. Stir in the roasted cauliflower and mix well.
- 5
Pour in the vegetable broth, bring to a gentle boil, then cook over low heat for 10 minutes so the flavors meld.
- 6
Remove from the heat and blend the soup until completely smooth. Add the heavy cream and lemon juice, then adjust with the salt and remaining black pepper.
- 7
In a small skillet over medium heat, toast the sunflower seeds for 2 to 3 minutes, stirring often. Add the remaining fresh thyme during the last 30 seconds so it becomes fragrant and crisp without burning.
- 8
Serve the soup hot, topping each bowl with the toasted sunflower seeds and crispy thyme.
Chef tips
For an even silkier texture, strain the soup after blending. If you want deeper flavor, let the cauliflower develop strong caramelized color in the oven without burning.
Substitutions
You can replace the cream with a plant-based alternative for a dairy-free version. The pear can be swapped for a firm sweet apple for a brighter profile. The leek can be replaced with extra onion if needed.
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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