- 2 pears
- 1 garlic clove
- 1 leek
- A handful of rosemary, leaves only
- 1 large potato
- 1 vegetable stock cube
- 1 small green cabbage
- 20g oats
- 150g Greek style yogurt
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 800ml boiling water
- Vegetable peeler
- Roasting tin
- Large pan with a lid
- Measuring jug
- Small frying pan
- Blender or hand-held blender
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil the kettle. Peel, quarter and core the pears, then chop them into small chunks. Add to a roasting tin with a pinch of salt and pepper and 1 tbsp oil. Toss to coat. Roast for 15-20 mins till golden and tender, then set aside.
- 2.
Meanwhile, peel and crush or finely chop the garlic. Trim the roots and top 3cm off the leek, then halve it, rinse out any grit and finely slice it. Pick the rosemary leaves and finely chop them.
- 3.
Warm 1 tbsp oil in a large pan on a medium heat. Add the onion, garlic and rosemary with a pinch of salt and pepper. Fry for 5 mins, till softened.
- 4.
Peel the potato and dice it. Slide into the pan and crumble in the stock cube. Pour in 800ml boiling water and stir. Bring to the boil, then reduce to a simmer and cook for 10 mins.
- 5.
While the veg simmer, quarter the cabbage, slice out the cores and shred the leaves. When the potato has had 10 mins, add the cabbage to the pan and simmer for 6-8 mins, till tender.
- 6.
Meanwhile, warm a small frying pan on a medium heat. Tip in the oats and toast, stirring, for 3-4 mins till golden brown. Tip into a bowl and set aside.
- 7.
Add half the cooked pears to the soup and use a stick blender to blitz smooth, or transfer to a blender and whizz smooth. Ladle the soup into bowls and serve topped with roasted pear, toasted oats and dollops of yogurt