Loading recipe...
Creamy Cauliflower Soup with Crispy Prosciutto
A velvety smooth cauliflower soup, enhanced with a hint of nutmeg and topped with crispy prosciutto for a salty, savory crunch.
Prep Time
15 minutes
Total Time
45 minutes
Calories
350 kcal
Difficulty
Easy
Equipment
3 items
Cost
£1.58/serving
Ingredients
Servings
4
1largeCauliflower(cut into florets)
£1.50
1mediumOnion(chopped)
£0.30
2clovesGarlic(minced)
£0.15
4cupsVegetable broth(low sodium)
£0.75
0.5cupHeavy cream(optional for extra creaminess)
£0.80
0.3teaspoonNutmeg(freshly grated)
£0.10
2tablespoonsOlive oil
£0.20
to tasteSalt
0to tasteBlack pepper(freshly ground)
04slicesProsciutto(thinly sliced)
£2.50
Total Cost
£6.30
£1.58 per serving
Instructions
- 1.Preheat oven to 375°F (190°C). Place prosciutto slices on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until crispy. Remove from oven and set aside to cool. Once cooled, break into smaller pieces.
- 2.Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- 3.Add cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the cauliflower is very tender.
- 4.Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids.
- 5.Return the soup to the pot. Stir in heavy cream (if using) and nutmeg. Season with salt and pepper to taste.
- 6.Heat gently over low heat until warmed through. Do not boil.
- 7.Ladle soup into bowls and garnish with crispy prosciutto pieces. Serve immediately.
Buy ingredients on Loop
My Notes
Loading...
Nutrition Information
Nutrition per serving (400g)
350 kcal / 1464 kJ
Carbs
18g
7% of RDA
Fat
25g
36% of RDA
Protein
15g
30% of RDA
Detailed Breakdown
Fibre
7 g
23% of RDA
Sugar
8 g
9% of RDA
Sodium
850 mg
37% of RDA
Saturated Fat
12 g
60% of RDA
Chef's Tips
For a vegan option, omit the heavy cream and use cashew cream or coconut cream for added richness.
If you don't have prosciutto, crispy bacon or toasted nuts can be used as an alternative garnish.
Soup can be stored in the refrigerator for up to 3 days.
Cooking Equipment
Oven
Stove
Large pot or Dutch oven
Wine Pairings
No wine pairing suggestions available for this recipe.
You might also like...
Creamy Leek and Parsnip Soup with Toasted Hazelnuts
45 minutes
Classic Cheese on Toast
10 minutes
Patatas Bravas: Spicy Spanish Potatoes
50 minutes
Slow-Cooked Purple Sprouting Broccoli Bites with Garlic & Chili
30 minutes
Autumn Harvest Butternut Squash & Lentil Soup
70 minutes
Quinoa Salad with Roasted Vegetables and Lemon-Herb Dressing (Gluten-Free)
55 minutes
Creamy Vegan Tomato Soup with Roasted Red Peppers
60 minutes
Hearty Lamb Stew with Root Vegetables
2 hours 55 minutes
Healthy Chicken and Mushroom Soup
60 minutes
Classic Chicken Consommé
3 hours 45 minutes
Creamy Jersey Royal Potato and Leek Soup with Crispy Jersey Bacon
45 minutes
Heartwarming Vegetable Soup
60 minutes