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Home < Recipes < Italian Tradition < Velvety Cauliflower and Turmeric Soup with Hazelnuts, Sage and Grana Padano Riserva
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    Velvety Cauliflower and Turmeric Soup with Hazelnuts, Sage and Grana Padano Riserva
    Difficulty
    Medium
    		Preparation
    T345 min
    		Servings for
    4 people
    Vellutata di cavolfiore e curcuma con nocciole salvia p

    Lactose Free

    Ingredients

    1 cauliflower
    100 g Grana Padano Riserva
    2 potatoes
    1 l vegetable broth
    1 teaspoon of turmeric
    80 g hazelnuts
    1 bunch sage
    extra virgin olive oil
    salt & pepper

    Grana PadanoSoups

    Preparation

     

    STEP 1

    Cut the cauliflower into florets, peel the potatoes and cut into chunks; transfer everything to a pot, cover with the broth and cook for 30 minutes. Season with salt and pepper to taste, add the turmeric and, using an immersion blender, purée until smooth and creamy.

     

    STEP 2

    In a non-stick pan, toast the coarsely chopped hazelnuts in a drizzle of olive oil with salt, pepper and sage leaves.

    STEP 3


    Serve the soup hot, with the crunchy hazelnuts, sage and grated Grana Padano Riserva.

     

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