Creamy fennel, cauliflower and roasted pear soup with rosemary chickpeas
An original, elegant soup with a silky fennel and cauliflower base, softened by roasted pear for natural sweetness and finished with crispy rosemary chickpeas. Comforting, aromatic, and balanced.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 300 g fresh fennel (without stalks duros, sliced)
- 450 g cauliflower (en floretes small)
- 180 g ripe but firm pear (1 pera medium, diced)
- 140 g yellow onion (chopped)
- 12 g garlic (chopped)
- 240 g cooked chickpeas, drained (for topping)
- 900 ml vegetable broth (low sodium if possible)
- 45 ml olive oil (divided)
- 4 g fresh rosemary (finely chopped)
- 2 g fresh thyme (solo the leaves)
- 15 ml lemon juice (freshly squeezed)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 2 g sweet paprika (for the garbanzos)
- 120 ml unsweetened coconut milk (for dar cremosidad)
- 20 g pumpkin seeds (tostadas lightly for servir)
- 8 g fresh parsley (chopped, for terminar)
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
No declared allergens
Instructions
- 1
1. Preheat the oven to 220°C / 425°F. On a sheet pan, toss the pear, chickpeas, and half of the olive oil with the rosemary, sweet paprika, 1/2 teaspoon salt, and a pinch of black pepper.
- 2
2. Roast the pear and chickpeas for 20 to 25 minutes at 220°C / 425°F, stirring halfway through, until the pear is lightly caramelized on the edges and the chickpeas are slightly crisp.
- 3
3. Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, fennel, cauliflower, and thyme, and cook for 4 more minutes, stirring often.
- 4
4. Pour the vegetable broth into the pot, add 3/4 of the roasted pear, the remaining salt, and a little more black pepper. Bring to a boil, then reduce the heat and simmer for 18 to 20 minutes, until the cauliflower and fennel are very tender.
- 5
5. Add the coconut milk and lemon juice. Blend the soup with an immersion blender or countertop blender until completely smooth and silky. If you want a thinner texture, add a little more hot broth.
- 6
6. Taste and adjust with more salt, black pepper, or a few extra drops of lemon juice if needed.
- 7
7. Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, shaking the pan, until they smell nutty and begin to crisp.
- 8
8. Serve the soup hot and top with the rosemary chickpeas, the remaining roasted pear, the toasted pumpkin seeds, and the chopped fresh parsley.
Chef tips
For an extra silky texture, strain the blended soup before serving. Roast the pear well to concentrate its flavor without letting it fully collapse.
Substitutions
You can swap the pear for a firm sweet apple. If you do not have fresh thyme, use 1/2 teaspoon dried thyme. Pumpkin seeds can be replaced with sunflower seeds if preferred.
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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