Creamy Roasted Cauliflower, Leek and Pear Soup with Crispy Cumin Lentils
An original velvety soup that combines roasted cauliflower, sweet leek, and ripe pear for a delicate, balanced flavor. It is finished with crispy cumin lentils for contrast and texture in every spoonful.
Ingredients
- 700 g cauliflower (en floretes)
- 200 g leek (solo the parte blanca and verde clara, sliced)
- 180 g ripe pear (pelada and diced)
- 120 g yellow onion (chopped)
- 12 g garlic (chopped)
- 45 ml olive oil (divided)
- 160 g cooked and drained lentils (for the topping crujiente)
- 4 g ground cumin (divided)
- 900 ml vegetable broth (low sodium if possible)
- 180 ml unsweetened oat milk (for dar cremosidad)
- 15 ml lemon juice (freshly squeezed)
- 4 g fresh thyme (solo the leaves)
- 6 g salt (or to taste)
- 2 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
Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a sheet pan, toss it with 1 tablespoon olive oil, half of the salt, and a little black pepper. Roast for 25 minutes, stirring halfway through, until browned at the edges.
- 2
Meanwhile, pat the cooked lentils very dry with paper towels. Toss them with 1 tablespoon olive oil and 1 teaspoon ground cumin. Spread them on a second sheet pan and bake at 220 °C / 425 °F for 18 to 20 minutes, stirring once, until crispy.
- 3
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and leek and cook for 6 to 8 minutes until tender. Stir in the garlic, the remaining ground cumin, and the fresh thyme, and cook 1 minute more.
- 4
Add the diced pear to the pot and cook for 2 minutes, stirring so it absorbs the aromatics.
- 5
Add the roasted cauliflower and vegetable broth. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes so the flavors meld.
- 6
Remove from the heat. Add the unsweetened oat milk and lemon juice. Blend the soup until very smooth and creamy. Taste and adjust with the remaining salt and more black pepper if needed.
- 7
Ladle the hot soup into bowls and finish with the crispy cumin lentils on top. Serve immediately.
Chef tips
Drying the lentils well before baking is key to making them crispy. For an even silkier texture, pass the blended soup through a fine sieve.
Substitutions
You can replace the oat milk with almond milk or more broth if you prefer a lighter soup. The pear can be swapped for a sweet apple, though the result will be less floral.
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 imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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