Serves: 4 people
Preparation: 45 min.
Ingredients:
- 250g red cabbage, thinly shredded
- 2 french purple carrots, peeled off and diced
- 1 potato, peeled off and diced
- 1 apple, peeled off and diced
- 1 leek, trimmed and thinly sliced
- 1l vegetable stock
- salt, pepper
- extra virgin olive oil
- rosemary
For the salted granola:
- 70g oat flakes
- 50g mixed seeds
- 40g cashew nuts
- 40g walnuts
- 40ml extra virgin olive oil
- 1 tablespoon of honey
Some soft cheese if you like
Preparation:
The vellutata:
In a large pan, heat the oil and let the leek brown, then add the cabbage, potato, carrot, apple and rosemary and cook until lightly golden. Add the stock till it covers the vegetable, season it with salt and pepper and cook with a lead over medium heat for 30 min.
Meanwhile prepare the granola.
Roughly chop the cashew nuts, the walnuts, then add in a bowl together with the mixed seeds and the oat flakes, season it with salt, pepper and rosemary and stir.
In a little bowl put oil, honey, and stir with a fork until emulsified. Pour the sauce on top of seeds, flakes and dried fruit and stir properly.
Scattered the granola on a baking tray covered with greaseproof paper and level it with a spoon. Cook in a preheated oven at 175 degrees for 20 min., and slowly stir after half time.
When the vegetables are ready, reduce them in a smoothy cream with an immersion blender.
Divide the vellutata in the soup dishes and top with the granola and the cheese.
