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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/cauliflower-and-pear-soup/

Cauliflower and Pear Soup

Diet Type | | Meal Type | | |

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

750 g
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 (reduced sodium)
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

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 233g

Renal and Diabetic Exchanges

1 fruit
1 vegetable
.25 carb

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup