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This soup is quick, easy and creamy. It can be put up right after you get home from work and be ready in time for supper! If you have time, the caramelized pine nuts add a delicious kick.
3 leeks, white part only, chopped
1 zucchini, peeled and chopped
1 medium Yukon gold potato, peeled and chopped
3 to 4 tablespoons oil, such as Gefen Canola Oil
2 pounds cauliflower, such as Beleaves Frozen Cauliflower
1 tablespoon salt, or to taste
1 teaspoon Pereg White Pepper
1/4 cup sugar
1/2 cup pine nuts
In a six- or eight-quart pot, sauté leek, zucchini, and potato in oil for 10 minutes, stirring occasionally.
Add the cauliflower, salt, and pepper and sauté another minute.
Add water just to cover vegetables and bring to a boil. Reduce to simmer and cook for 30 minutes.
Blend with an immersion blender until smooth. Top each bowl with caramelized pine nuts (see below), if desired.
Place sugar in a pot over a medium flame and let sit until it starts to turn golden, giving the pot an occasional shake to mix.
Spread the nuts on Gefen Parchment Paper.
Once sugar is dissolved, pour over the nuts and let harden. Break into small pieces and sprinkle on top of soup.
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