Cauliflower & Zucchini Soup

2
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"A page from an old Women's Day magazine."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (1023.3 g)
  • Calories 424.7
  • Total Fat - 14 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 13.1 mg
  • Sodium - 319.2 mg
  • Total Carbohydrate - 66 g
  • Dietary Fiber - 10.2 g
  • Sugars - 9.3 g
  • Protein - 13.7 g
  • Calcium - 150.9 mg
  • Iron - 4.6 mg
  • Vitamin C - 150.5 mg
  • Thiamin - 0.5 mg

Step 1

In a medium non-stick frying pan, cook prosciutto on high for 1 minute each side until crisp and then break into small shards.

Step 2

In a large saucepan, heat oil on medium and cook leak and garlic for 5 minutes until softened and lightly golden and then add cauliflower, potato, water and stock powder and bring to the boil.

Step 3

Reduce heat and simmer, uncovered for 10 minutes and then add zucchini and cook, stirring occasionally, for 20 minutes until vegetables are tender and then stir in cream and using an electric stick mixer, blend until smooth, adding a little more water, if necessary.

Step 4

Heat grill or grill plate and brush both side of bread with extra oil and then grill until lightly toasted.

Step 5

Serve soup topped with prosciutto and parsley and season with pepper and serve with toast.

Tips & Variations


No special items needed.

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