Green cauliflower and black cabbage, turmeric, carrots, onions and black pepper soup
Ingredients for 4:
1 green cauliflower
1 broccoli
3 carrots
1 white onion
1 teaspoon of turmeric
1/2 teaspoon of black pepper
1/2 organic lemon (filtered juice with a colander)
Ricetta:
Clean one of the carrots, flip them with a potato peeler and lay it on a plate, covering it with lemon juice.
Leave the carrot to marinate for the duration of the preparation of the cream.
Clean and cut all the vegetables into small pieces (maximum 1 cm). In a pan with high sides, brown 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, mix well and cover with boiling water. Salt lightly with whole coarse salt and cook for about 25-30 minutes.
When the vegetables are cooked, blend them with an immersion blender.
Serve hot, decorating with the marinated carrot and freshly grated black pepper.
Ingredients for 4:
1 green cauliflower
1 broccoli
3 carrots
1 white onion
1 teaspoon of turmeric
1/2 teaspoon of black pepper
1/2 organic lemon (filtered juice with a colander)
Ricetta:
Clean one of the carrots, flip them with a potato peeler and lay it on a plate, covering it with lemon juice.
Leave the carrot to marinate for the duration of the preparation of the cream.
Clean and cut all the vegetables into small pieces (maximum 1 cm). In a pan with high sides, brown 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, mix well and cover with boiling water. Salt lightly with whole coarse salt and cook for about 25-30 minutes.
When the vegetables are cooked, blend them with an immersion blender.
Serve hot, decorating with the marinated carrot and freshly grated black pepper.
