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Cauliflower Soup with Candied Pine Nuts


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  • 2 Tbs olive oil
  • 3 leeks(white part only),chopped
  • 1 zucchini,peeled and chopped
  • 1 medium potato peeled and chopped
  • 2 lbs frozen cauliflower
  • 1 Tbs kosher salt
  • 1 tsp pepper
  • water to cover



Step 1

Saute leeks,zucchini and potato in olive oil. Cook on low heat,stirring occasionally until just softened,about 5-10 min. 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,puree all the vegetables to a smooth consistency. For candied pine nuts,place sugar and pine nuts in a heavy non-stick 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 parch. paper.,Let cool


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