It’s the end of October. END of October. Awesome. Not only the shorter days, but also the temperatures now feel like deep autumn. That’s why I have a warming feel-good recipe for you guys today. This creamy cauliflower pear soup warms your stomach, hands and soul. I promise.
Pears are currently very popular in my home.
Have you tried my caramelized pear pancakes yet? Or my current favourite cake, the chocolate-hazelnut cake with pears? Not only is it incredibly juicy and delicious, it’s also gluten-free! Mmm… Make this cake! You will LOOOVE it!
Pears also go super delicious with my easy peasy beetroot hummus, packed in a crispy sandwich.
You see, there is almost no day that passes when I don’t make up my mind about a new pear recipe. You like them as much as I do? Then this cauliflower pear soup is just right for you. It is so creamy and full of warming, healthy ingredients.
On top of that, it is made quickly and is an ideal dish that you can take with you to work in a thermos flask. On a cold autumn day your belly will do a happy dance if you spoil it with some warm, healthy and light lunch/dinner.
The creamy soup is only really perfect when it is rounded off with a crispy topping. This is where the delicious Land-Leben Soup Pearls come into play again. They make SUPERB snack to go as well. Just pack a handful in a separate tin. Or best of all, store a whole package in your drawer at work. Because the soup season has just begun. So you’ll fersurreee need the pearls again one or two or three more times.
So, my stomach’s growling now. What’s for lunch today? A pumpkin coconut soup with quinoa? SO good. The recipe is on my blog already 🙂
Wishing you a wonderful day guys!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 1 small cauiflower about 600g
- 1 medium pear
- 1 small onion
- 0,5 l vegetable broth
- 1 tsp salt
- 1 cm fresh ginger
- 1 tsp curcuma
- 1 tbsp olive oil
- 0,5 tsp pepper
- juice of 1 lemon
- 4 tbsp olive oil
- fresh parsley
- roasted almonds
Ingredients
Cauliflower Pear Soup
Toppings
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|
- Clean the cauliflower and divide into small pieces. Cut the pear in half, remove the seeds and cut into coarse pieces. Peel the onion and chop finely. Peel the ginger and chop finely.
- Heat a large pot. Add olive oil and onion and roast for about 2 minutes until lightly brown. Add the cauliflower and ginger and fry for one minute. Add the vegetable broth, pear, turmeric and ginger. Bring to a boil. Then lower the heat. Put the lid on the pot and let simmer for about 15-20 minutes until the vegetables are soft.
- Mix with a blender until creamy. Season with salt, pepper and lemon juice.
- Divide the soup into 4 bowls. Serve hot with fresh parsley, a tablespoon of olive oil and roasted almonds.
2 comments
Ian Hobbs
I have the ingredients , and for Stock I’m using not Water but Pear and Apple Juice mixed with stock powder to give a better flavor. I will update once I have made and eaten it.
Michaela
That sounds delicious! Can’t wait for your update!