Roasted Cauliflower, Ginger & Pear Soup

Prep time:
Cook time:
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Serves: 2 to 4
This would be a wonderful appetizer to serve at holiday cocktail parties. A light counterpart to the sweet, and often rich food of December. You can serve it in shot glasses which is what I used to do back in my former catering life. A simple dollop of crème fraîche can be used in place of the pistachio garnish, too.


  • For the Soup
  • 2 cups (200 grams) Roasted Cauliflower (store bought, or use this recipe)
  • 1 pear, peeled, cored & diced
  • ½ inch thick slice of fresh ginger, peeled (or larger if you want a strong ginger flavor)
  • 2 cups (.5L) broth (vegetable, chicken, or even this healing brothwould be great)
  • To Finish
  • ¼ cup (31 grams) toasted pistachios
  • 4 sprigs of lemon thyme
  • Pinch of sea salt
  • Freshly grated zest from ¼ to ½ a lemon


  1. Combine the cauliflower, pear, ginger, and broth in a medium pot. Bring to a boil, then reduce heat to simmer. Cook for 5 minutes.
  2. Meanwhile, work on the garnish for the soup. Place the pistachios and lemon thyme on a cutting board. Sprinkle the salt and zest over them. Chop it until it forms a fine mixture. Add to a small bowl, and drizzle in some olive oil, stirring until it forms a loose paste. You can also do this whole process in a mortar and pestle if you have one.
  3. Remove the soup from the heat. Ladle half of into a blender bowl. Blend until smooth. Repeat with the remaining soup. Return it all to the pot, and heat again, if needed. Spoon a bit of the pistachio paste on top before serving.