Creamy Cauliflower Soup with Crispy Prosciutto
Creamy Cauliflower Soup with Crispy Prosciutto is a delicate soup with a velvety texture and crispy, salty topping. Dairy-free and Whole30.
Servings: 4 Servings
Calories: 339kcal
Ingredients
- 3 ounce package sliced prosciutto
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 celery ribs chopped
- 3 large cloves garlic minced
- 1 head cauliflower coursely chopped, about 4 cups
- .25 teaspoon fresh ground nutmeg
- 4 cups chicken stock or vegetable stock
- .25 cup full-fat coconut milk can shake well first - or unsweetened cashewmilk
- salt & ground white pepper to taste
Instructions
- Preheat oven to 375 degrees. Place the prosciutto slices in a single layer on a baking sheet. Bake until crispy, 15 to 20 minutes. Allow to cool, then crumble.
- Heat the olive oil in a large Dutch oven, or heavy pot over medium-heat. Add the onion, celery, and garlic, sauté until soft, 5 to 7 minutes.
- Next, add the cauliflower and nutmeg. Stir well to coat, and cook for an additional 5 minutes.
- Add the chicken stock and bring to a boil. Reduce heat to low, and simmer until the cauliflower is very tender, about 20 to 25 minutes. Remove from heat and allow to cool slightly.
- Pour soup into a blender. Cover with lid, but do not secure the lid completely. Allow the steam to escape while blending. Blend until smooth.
- Return soup to the Dutch oven and stir in the coconut milk. Bring soup up to boiling point, season to taste with salt and ground white pepper.
- Serve with crumbled crispy prosciutto.
Notes
- To make a vegan version of this soup - substitute vegetable stock for the chicken stock and substitute crispy fried shallots for the prosciutto.
- To make crispy fried shallots - thinly slice 2 shallots and toss in flour. Fry in a 0.5 cup of hot oil, in a frying pan or cast iron skillet until crispy, about 4 minutes.
- Prosciutto is naturally salty so be careful when adding additional salt. Make sure you taste it first.
- Store leftover soup in a sealed container in the refrigerator for up to 4 days. Reheat in the microwave or in a saucepan over the stove.
- You need to use a high-powered blender for a velvety smooth texture. An immersion blender will not work with this recipe.
- Do not seal the lid!! If you seal the top the heat builds up, creates pressure, and you end up with soup on your ceiling.
- For an extra-creamy soup substitute heavy cream.
Nutrition
Calories: 339kcal | Carbohydrates: 19g | Protein: 12g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 535mg | Potassium: 784mg | Fiber: 3g | Sugar: 7g | Vitamin A: 220IU | Vitamin C: 72.5mg | Calcium: 59mg | Iron: 1.3mg
