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Home < Recipes < Italian Tradition < Curried cauliflower and chickpea soup with coconut milk, Grana Padano and coriander
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    Curried cauliflower and chickpea soup with coconut milk, Grana Padano and coriander
    Difficulty
    Easy
    		Preparation
    T345 min
    		Servings for
    4 people
    Progetto senza titolo 5

    Ingredients

    1 cauliflower
    150 g Grana Padano
    200 ml coconut milk
    500 ml vegetable stock
    1 leek
    1 tsp curry
    fresh coriander as needed
    extra virgin olive oil
    salt
    pepper

    Grana PadanoVegetables

    Preparation

    STEP 1

    Wash the cauliflower and separate the florets.

    STEP 2

    Finely chop the leek and garlic and heat in a saucepan with 2 tablespoons of oil.

    STEP 3

    Add the curry, cauliflower, and salt and pepper to taste. Wait a few minutes to allow the flavours to blend before adding the coconut milk and vegetable stock, then bring to the boil. Cook for approximately 20 minutes.

    STEP 4

    Once cooked, blitz half of the soup in a blender and serve garnished with fresh coriander and Grana Padano shavings. Serve immediately.


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