Instructions: Heat the oil in a pan and add onions, pine kernels, garlic and coriander and stir.

Add chopped leeks and zest of orange and stir. Next add the orange juice and sugar and caramelise to form a sweet bitter taste. Add 2 drops of balsamic vinegar and stir.

Next add the celery and carrots and stir. Add the chicken stock and potatoes which will thicken the soup. If you are a vegetarian you can use a vegetable stock or water.

Add the black pepper and salt to season , bring to the boil and simmer for 40-45 minutes.

Marmalade Bruschetta:
Cut the baguette at an angle into 2 inch slices. Chop the coriander and garlic. Segment the orange making sure there is no pith left on the orange. Roughly chop and mix with the zest.

Place the olive oil and garlic into a pan with a pinch of coriander.

Add the bread and cook for 2 minutes on each side. The bread will soak up the oil and become crisp.

Take the bread out and place in the pine nuts, orange juice, zest and segments, coriander and sugar. Cook for a couple of minutes. Then at the end add a little more fresh coriander and a few pine nuts. Cook until the mixture is like a thick marmalade.

Remove the soup from the heat and blend with a blender or in a food processor until you have a smooth soup. If it is too thick, add a little more stock or water.

Place the soup in a bowl. Put a little of the marmalade on the garlic bread and serve.

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