Velvety Cauliflower and Turmeric Soup with Hazelnuts, Sage and Grana Padano Riserva
100 g Grana Padano Riserva
1 l vegetable broth
1 teaspoon of turmeric
80 g hazelnuts
1 bunch sage
extra virgin olive oil
salt & pepper
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.
In a non-stick pan, toast the coarsely chopped hazelnuts in a drizzle of olive oil with salt, pepper and sage leaves.
Serve the soup hot, with the crunchy hazelnuts, sage and grated Grana Padano Riserva.