Curried cauliflower and chickpea soup with coconut milk, Grana Padano and coriander
Easy
4 people
45 minIngredients
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
Wash the cauliflower and separate the florets.
Finely chop the leek and garlic and heat in a saucepan with 2 tablespoons of oil.
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.
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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