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    Velvety Cauliflower and Turmeric Soup with Hazelnuts, Sage and Grana Padano Riserva

    Group 393Medium
    Group 3824 people
    T345 min

    Lactose Free

    Gluten Free


    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



    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.