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

Details

. Difficulty: Medium . Serves: 4 people . Preparation time: 45 minutes . Variety: Soups
Lactose free Lactose free
Gluten 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.