Cauliflower and Pear Soup

Chef Kris Gaudet

Chef’s Tips: 

Pre-chopped, bottled garlic and ginger will save some prep time in the kitchen.

Cauliflower and Pear Soup

Ingredients

  • 1 (750g)         Cauliflower (1 full head of cauliflower)
  • 2                      Pear, Bartlett, peeled and diced
  • 3                      Apples, golden delicious, peeled and diced
  • ¼ cup              Honey
  • 3 Tbsp            Olive oil
  • 1 Tbsp             Garlic
  • 1                       Onions, Spanish, chopped
  • 1                       Carrot, chopped
  • 6 cups            Vegetable stock
  • 2 Tbsp            Ginger, fresh, peeled and chopped
  • 2 tsp               Cloves, ground
  • 8 pieces         Croutons, for garnish
  • 6 sprigs          Thyme, fresh
  • 2 Tbsp            Cider Vinegar

Directions

  1. Cut cauliflower into florets, and carrots and onions in medium size chunks. Peel and cut pears and apples into large size pieces.
  2. Add oil to pan and sweat (cook but not to brown) vegetables and pears for 10-15 minutes.
  3. Add cloves, ginger, cider vinegar and vegetable stock. Bring to a boil, then simmer for 15 minutes.
  4. Add thyme, puree in blender, adjust the texture by adding water or more vegetable stock.
  5. Add croutons as a garnish and for a nice crunch.
  6. Enjoy!

Nutrient Analysis

Calories: 192 KCal

Protein: 2.5 g

Carbohydrates: 35.9 g

Fibre: 5 g

Total Fat: 5.8 g

Sodium: 192.6 mg

Phosphorus: 51.77 mg

Potassium: 375.56 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 233g

Renal and Diabetic Exchanges

1 fruit
1 vegetable
.25 carb