heart_likeLiked by 6

Share

  • fb
  • print
  • twitter

    Curried cauliflower and chickpea soup with coconut milk, Grana Padano and coriander

    Easy
    4 people
    T345 min

    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

    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.