Cream of green cauliflower and cavolo nero with turmeric, carrots, onions and black pepper
Ingredients for 4:1 green cauliflower
1 bunch of cavolo nero (Tuscan kale)
3 carrots
1 white onion
1 teaspoon turmeric
1/2 teaspoon black pepper
1/2 organic lemon (juice strained through a sieve)
Method:
Peel one of the three carrots, shave it into ribbons with a vegetable peeler and lay them on a plate, covering them with the lemon juice.
Leave the carrot to marinate while you make the soup.
Clean all the vegetables and cut them into small pieces (no bigger than 1 cm). In a tall-sided pan, gently fry the turmeric and pepper in two tablespoons of extra virgin olive oil, taking care not to burn the spices. After a few minutes, add the vegetables, stir well and cover with boiling water. Season lightly with coarse unrefined salt and cook for about 25-30 minutes.
When the vegetables are cooked, blend them with a stick blender.
Serve hot, topped with the marinated carrot and some freshly ground black pepper.
