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This colorful soup is a tasty way to have a serving of vegetables without a lot of fat. The orange juice and orange rind add a nice flavor, but the soup is delicious without it as well. You know your customers best.
2 tablespoons Tuscanini Olive Oil
3 leeks (white parts only), chopped
1 zucchini, peeled and chopped
1 medium potato, peeled and chopped
2 pounds Beleaves Cauliflower
1 tablespoon kosher salt
1 teaspoon white pepper
water to cover (about 3 to 4 cups)
1/4 cup sugar
1/2 cup pine nuts
In a large pot, heat olive oil. Add leeks, zucchini, and potato and let cook on low heat, stirring occasionally until just softened — about five to 10 minutes.
Add cauliflower, salt, and pepper. Add enough water to just cover the vegetables, and cook for about half an hour or until vegetables are very soft. Stir occasionally.
Remove from heat and cool slightly.
Using an immersion blender, purée all the vegetables to a smooth consistency.
Place sugar and pine nuts in a heavy non-stick skillet or frying pan, over low heat, until sugar begins to melt.
As sugar is melting, keep stirring until the sugar is liquid enough to coat the nuts, but not too dark in color. Remove from heat and spread onto parchment paper. Let cool.
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