Cauliflower soup is a staple recipe for winter. I love the snowy white colour, and the way the garnishes stand out against it. My cauliflower soup recipe is creamy despite being free from dairy; a quality contributed by the bosc pear which also lends a subtle sweetness. Roasting the cauliflower before adding it to the pot enhances its richness, and the soup is finished off with a welcome crumble of crispy bacon on top. I think this would be a fabulous recipe to serve at a big family holiday dinner, allowing everyone to add their own toppings family-style.
Free from: peanuts, nuts, dairy, egg, soy, wheat, fish, shellfish
Alternatives: you can use apple instead of pear, and the celery and carrot can be excluded if needed
4 cups cauliflower florets
1/4 cup olive oil, divided
salt to taste
1 tbsp chopped fresh sage leaves
1 shallot, diced
3/4 cup peeled and chopped yellow potato
1 carrot, whole
1 stalk of celery, whole
1 bosc pear, peeled, cored, and quartered
6 cups water
2 slices of crispy bacon, crumbled
2 green onion, finely sliced
Set the oven to 400F and line a pan with parchment paper. Toss the florets with about 1 tbsp. of olive oil and spread them out evenly on the tray. Season with salt. Roast for 30 minutes.
Saute the shallot and sage with the remaining oil. Add the potato, roasted cauliflower, pear, celery and carrot and 6 cups of water. Bring to a boil then turn down and let simmer for 30 minutes. Season with salt to taste. Remove the celery and carrot. Puree the soup in batches until smooth. Be sure to use a blender or food processor that is safe for hot liquids.
Garnish with the bacon and green onion just before serving.