Ingredients
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1 cauliflower
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100 g smoked Italian provola cheese
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2 apples
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2 carrots
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1 juice of a lemon
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1 leaf bay leaf
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1 pinch ground nutmeg
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1 pinch ground turmeric
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1 pinch ground cinnamon
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q.s. extra virgin olive oil
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q.s. table salt
Preparation
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– chop all the vegetables;
– put in a pan, add the lemon juice and the bay leaf and cover with water;
– when water starts boiling, add the salt and the spices ;
– cook for about 30/40 minutes;
– remove the bay leaf;
– mix everything with a blender;
– put it back on the cooker and set it to low;
– chop the cheese;
– add ti to the soup and mix well until it melts;
– top with fresh parsley;