Cauliflower and pear soup with blue-cheese toasts
Serves: 2 with 4 extra portions of soup leftover
Prep time: 10 minsTotal time: 
Recipe photograph by Emma Guscott
Cauliflower and pear soup with blue-cheese toasts
Earthy cauliflower pairs well with sweet pears, creating a silky-smooth soup with added crunch from the seeds and salty, cheesy toasts
Serves: 2 with 4 extra portions of soup leftover
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (soup, cheese toast and seeds)
Calories
292Kcal
Fat
14gr
Saturates
6gr
Carbs
29gr
Sugars
9gr
Fibre
4gr
Protein
11gr
Salt
1.4gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 tbsp olive oil
- 2 echalion shallots, diced
- ½ tsp fennel seeds
- 1 cauliflower (about 500g), chopped into florets
- 2 ripe conference pears (about 300g), peeled, cored and chopped
- 1 potato (about 150g), chopped
- 1 ltr vegetable stock, made using 1 stock cube
- 2 tsp sherry vinegar
To serve
- 2 tsp mixed seeds
- 2 small slices sourdough
- 40g blue cheese, such as Dolcelatte
Step by step
- Heat the oil in a large saucepan over a medium heat. Add the shallots and cook for 3-4 minutes until softened. Add the fennel seeds and continue to cook for a further minute until fragrant.
- Add the cauliflower, pears, potato and some seasoning. Cook for a further 5 minutes until the cauliflower florets start to brown then add the stock. Bring to the boil, reduce the heat then simmer for 10-12 minutes or until everything is soft enough to purée.
- Meanwhile, heat the seeds in a small frying pan over a high heat for 1-2 minutes until toasty and beginning to pop. Set aside. Toast the bread lightly and spread each slice with the blue cheese.
-
Using a stick blender or liquidiser, purée the soup until smooth. Add the vinegar and blend again before seasoning to taste. Ladle into bowls and serve sprinkled with the seeds, with the blue cheese toasts on the side. Leftover soup can be stored chilled for 3 days, or frozen.Waste notFor an extra garnish, shred some of the cauliflower leaves and fry in a little oil until tender and bright green.
