Serves 6
Recipe Level: Easy
There is a local restaurant that does a delicious cauliflower soup that gave me the idea for this soup. My boyfriend is not a big fan of tomatoes, so this soup has become our go to for soup and sandwich night. It pairs really well with grilled cheese! This recipe is vegan, if you are not you could substitute chicken stock in place of the veggie stock and top with bacon bits or whatever other garnishes strike your fancy. I love this combination for the play of sweet and salty.
Cauliflower - 1 medium to large head
Pears - 1 medium
Onion - 1 small or 1/2 large
Garlic - 5 cloves
Olive Oil - 1 tbsp.
Vegetable Stock - 1 box low sodium
Pepper - 1/2 tsp
Rosemary - 1/2 tsp
Nutmeg - 1/4 tsp
Salt - to taste
Pecan Halves - 20 pieces
Balsamic Vinegar - drizzle
1. Chop cauliflower, pears, onion and garlic. You want everything to be about the same size so they have the same cooking time but they don't have to look perfect as the soup will be being pureed.
2. Heat 1 tbsp. of olive oil in a soup pot over medium heat. Add the cauliflower, pear, onion and garlic and saute for 2-3 minutes. Add pepper, rosemary, nutmeg and a heavy pinch of salt.
3. Pour a full box (32 oz.) of vegetable stock or broth into the pot, reduce heat to low and cover with lid. Cook for 30 minutes or until all the veggies are very tender. You want them almost overcooked, so they puree nicely.
4. If you have a stick or hand blender, you can blend the mixture directly in the pot. If using a tradition blender, you will want to blend in batches. Either way, be very careful as the mixture will be extremely hot.
5. Taste the mixture to make sure you have it to your desired smoothness, and also check for seasoning. Add more salt or pepper if needed.
6. Chop pecans and top each bowl with about a tablespoon and a delicate drizzle of balsamic vinegar.
Nutrition Information per serving from Myfitnesspal.com
Creamy Cauliflower Pear Soup with Balsamic & Pecans - 102 Calories, 6g. fat, 11g. carbs, 4g. protein
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