Roasted Cauliflower, Pear and Leek Soup with Sage-Hazelnut Oil
An original, elegant soup that combines roasted cauliflower, sweet leek, and ripe pear for a velvety texture and a balanced flavor between savory vegetables and gentle fruitiness. It is finished with a fragrant sage-hazelnut oil that adds depth and a toasted contrast.
Ingredients
- 700 g cauliflower (en floretes)
- 220 g leek (solo the parte blanca and verde claro, sliced)
- 180 g pear (ripe, pelada and diced)
- 120 g yellow onion (chopped)
- 12 g garlic (chopped)
- 900 ml vegetable broth (low sodium if possible)
- 45 ml olive oil (divided)
- 35 g hazelnuts (tostadas and chopped finely)
- 6 g fresh sage (leaves chopped)
- 2 g fresh thyme (solo the leaves)
- 15 ml lemon juice (freshly squeezed)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 0.5 g nutmeg (grated)
- 120 ml water (solo si hace falta ajustar the textura)
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 baking tray, toss it with 15 ml (1 tbsp) olive oil, 2 g (1/3 tsp) salt, and a little black pepper. Roast for 25 minutes, stirring halfway through, until golden around the edges.
- 2
While the cauliflower roasts, heat a large pot over medium heat. Add 15 ml (1 tbsp) olive oil and cook the yellow onion and leek for 8 minutes, stirring, until softened but not deeply browned.
- 3
Add the garlic and fresh thyme to the pot. Cook for 1 more minute until fragrant. Stir in the diced pear, nutmeg, and a little more black pepper, and cook for 2 minutes.
- 4
Add the roasted cauliflower and vegetable broth to the pot. Bring to a gentle boil, then lower the heat and simmer for 10 minutes so the flavors meld.
- 5
Meanwhile, make the aromatic oil. In a small skillet over low heat, warm the remaining 15 ml (1 tbsp) olive oil. Add the fresh sage and cook for 30 to 45 seconds until it perfumes the oil without burning. Remove from the heat and mix in the chopped hazelnuts.
- 6
Blend the soup until very smooth. Add the lemon juice and taste for salt; adjust with the remaining salt if needed. If the soup is too thick, add up to 120 ml (1/2 cup) water to loosen it.
- 7
Serve the soup hot in bowls and spoon the sage-hazelnut oil over the top. Finish with a little extra black pepper if desired.
Chef tips
For an even silkier texture, pass the blended soup through a fine sieve before serving. Roast the cauliflower well to develop sweet, toasted notes that balance the pear.
Substitutions
You can substitute the pear with a sweet apple for a fresher profile. If you do not have hazelnuts, use toasted sunflower seeds 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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