Velvety Cauliflower and Turmeric Soup with Hazelnuts, Sage and Grana Padano Riserva
Medium
4 people
45 min
Lactose Free
Gluten 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
Preparation
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.
