This soup is surprisingly easy to make, and unexpectedly light!  I find most blended soups to be too heavy, thick and filling.  This one is light, fruity, and easy on the stomach and taste buds! You’re chilled body will be thanking you for this one!

Hot on the heels of Thanksgiving, this soup is a nice change of pace from all the turkey, stuffing, sweets and heavy foods we’ve recently indulged in.

I like to serve this soup with a delightful salad made with refreshing fennel to aid digestion and left over hazelnuts. Finished with a shallot & honey dressing, this salad is the perfect spouse to our nourishing soup.

This is a great recipe to make and portion out into single serving containers for quick lunches or dinners.

  • 1 Tbsp Butter
  • 1 shallot
  • 1 clove garlic
  • 1 head of cauliflower, cut into bite size pieces
  • 2 medium potatoes, chopped
  • 3 small-medium pears ( I chose comice pears because they’re nice and sweet, and in
    season)
  • 1/2 cup of hazelnuts
  • 4 cups water
  • 2 tsp thyme
  • salt/pepper

The How to….

  1. Roast cauliflower at 300 degrees for 20 minutes
  2. Melt butter in large pot, add shallots and garlic and cook until softened. Add
    potatoes and cook until they are just tender (but not too much). Add spices and
    salt and pepper. Add the water and add hazelnuts, pears and roasted
    cauliflower.
  3. Bring to boil and then let simmer for 10 minutes.
  4. In stages, blend in high speed blender until smooth or if you’re lucky and have a
    hand blender, blend right in the pot.
  5. If blended in blender, put back in pot and taste to see if it needs more salt or
    spices.
  6. Serve with sliced pears, chopped hazelnuts and fennel fronds.