Discover how to make this velvety, vegan cauliflower and pear soup, combining subtle sweetness with earthy goodness. An easy, wholesome recipe for cozy fall and winter meals.
Roasted Pear and Cauliflower Soup
Serves: 4
Prep Time: 10minutes
Cook Time: 30 minutes
This Roasted Cauliflower and Pear Soup is an elegant and satisfying vegan option, balancing the subtle sweetness of pear with the earthiness of roasted parsnips. It's a simple, cozy dish perfect for any fall or winter meal. Whether you’re serving it as a starter for a holiday gathering or enjoying it as a weeknight dinner, it’s guaranteed to impress. Let me walk you through how to make it.
Ingredients:
1 large head of cauliflower, florets only
3 tablespoons olive oil (divided)
1 leek, cleaned and sliced (white and light green parts)
2 Bartlett or Conference pears, cored and thinly sliced (no need to peel)
½ teaspoon salt (adjust to taste)
Ground black pepper (to taste)
4 cups vegetable stock
10 to 15 fresh thyme sprigs, plus extra for garnish
1 bay leaf
Preparation:
1. Roast the Cauliflower
Preheat your oven to 200°C/400°F/180°Fan and line a baking sheet with parchment paper. Toss the cauliflower florets with 1 tablespoon of olive oil, season with sea salt and black pepper, and roast for about 15-20 minutes, or until they're slightly browned and tender.
2. Prepare the Soup Base
Heat the remaining 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat. Add the sliced leeks and sauté for 2-3 minutes, or until fragrant. Then, stir in the pears and salt, cooking for a few more minutes until softened.
3. Simmer Everything Together
Add the roasted cauliflower to the pot along with the vegetable stock, thyme sprigs, and bay leaf. Bring the mixture to a boil, then cover the pot and reduce the heat. Let it simmer for 15-20 minutes, allowing all the flavors to meld together.
4. Blend the Soup
Remove the pot from the heat and discard the bay leaf and thyme sprigs. If you have an immersion blender, puree the soup directly in the pot until smooth. If using a regular blender, transfer the soup in batches, leaving space at the top to allow steam to escape. Blend until smooth and creamy. Be cautious, as the mixture will be hot!
5. Serve
Ladle the soup into bowls and garnish with fresh thyme. If you like, top with homemade croutons for added texture.
Expert Tips:
If using a regular blender, be sure not to overfill it, as hot liquids expand. Always blend in small batches.
Homemade croutons are a fantastic addition to this soup. Simply toss cubed bread with olive oil and bake at 200°C/400°F/180° for about 15 minutes until crispy.
Soup leftovers can be stored in an airtight container in the fridge for up to 5 days. Just reheat gently in a saucepan.
This soup is simple yet sophisticated, making it a wonderful choice for fall and winter meals. Enjoy its comforting flavors, and don't hesitate to add your own twist!
To roast pears in the oven:
1. Preheat the oven: Set your oven to 200°C/400°F/180°Fan. Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the pears: Cut the pears in half or quarters, leaving the skin on but removing the core. Lightly toss them in olive oil to coat, then sprinkle with a pinch of salt and a little black pepper for balance. If you'd like a touch of sweetness, drizzle with a bit of honey or maple syrup (optional).
3. Roast the pears: Arrange the pears on the baking sheet lined with parchment paper. Roast them in the oven for about 20 minutes, or until they're soft, golden, and slightly caramelized around the edges. Turn them over halfway through the roasting time for even browning.
4. Cool slightly: Remove from the oven and let the pears cool slightly before adding them to your soup or salad.
These roasted pears will add a deeper flavor to your dish, bringing out their natural sweetness and softening their texture. Perfect for both sweet and savory dishes!
Tip: I use a mandoline to slice my pears (as shown in the image below). This ensures even, beautifully sliced pears that add a lovely presentation to your dish.