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Creamy Vegetarian Cauliflower and Pear Soup


So what do you do when you have purchased far more pears than you can possibly eat?  You could make all types of tarts and pies. You could make some yummy cakes, too. However, by far the healthiest option is to make a delicious soup!  You know, the step sibling to the apple!

I was not at all prepared for the light and delicate taste of this soup.  I’m certain that it depends on the natural sweetness of the pear, but in the offerings available in winters here in Switzerland, the sweetness is so light. So, when you pair the pear (Do you see what we did here?), with the cauliflower, you get a perfect balance of flavor.  The yogurt and oats just provide a nice thickness. If you wanted to bump up the flavor a bit, ditch the yogurt and oats and just use coconut milk.

This makes for a delightful lunch option and well, when you get buy-in from the kids, then you know you have a winner!



Measurement Conversion Chart

3 quarts of broth
1 teaspoon olive oil
1 head of cauliflower
2 small pears, peeled, cored, and chopped
1 shallot chopped
1 leek chopped
1 clove of garlic
1 green onion chopped
1/2 cup plain yogurt
1/4 cup of oats
Kosher salt and pepper to taste
1/2 teaspoon mace or nutmeg
Squeeze of lemon juice

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 20min
  • Cook30min
  • Meal Time Lunch
  • Serves 4


  1. Pour the broth into a stockpot, and bring to a boil.
  2. Add olive oil to the pan and lightly sauté onions, garlic and leeks. Then add to the pot.
  3. Add chopped cauliflower and pears.
  4. Reduce the heat for the soup until it’s just high enough to barely maintain a simmer, and gently cook, uncovered, for 30 minutes. Add salt, pepper and nutmeg/mace as needed.
  5. Stir in the oats.
  6. Remove the soup from the here. Add in the yogurt. Using a hand blender, blend the soup until smooth.
  7. Pass the soup through a strainer to achieve smoothness. Then return the soup to the pot.
  8. Add a squeeze of lemon juice.
  9. Finish off with the microgreens on top (optional).


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