Cauliflower soup with broccoli and pears

To be honest, I just love cauliflower. But earlier in my cookbook there was only one recipe with it – I fried it with chicken eggs. I have never put it in soups, so the recipe with cauliflower attracted me precisely by its presence. The pear as one of the ingredients was a little suspicious, but after that I thought: why not? And as a result, food with a subtle, new taste was obtained, which immediately pleased everyone at home, without exception. So, Bulgarian cuisine.
We clean our cabbage thoroughly, rinse it well under running water, divide it into inflorescences (I mean both colored and broccoli). Peel the pear, remove the seeds, cut into small pieces. Cut the leek into rings. In a hot frying pan, we lower both butter and vegetable oil, send onions, pears and half of the whole cabbage to the same place. Fry for five minutes, stirring continuously. Sprinkle with pepper, curry and salt, as well as grated lemon zest. Put it in a saucepan, pour the broth, cook for about twenty minutes. After using a mixer, whisk the puree from everything that is in the pan. We throw the second part of the whole cabbage and let it stand for about ten minutes so that the cabbage is soaked in soup and gives it its flavor. Then pour the warmed cream into the soup and add the sesame seed. Taste and season with salt and pepper, if necessary. By the way, cabbage, which does not become mashed here, can be cut into smaller pieces. Personally, I like it better when it is small.