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