Cauliflower & Zucchini Soup
Created by ImPat on July 23, 2018
- Servings: 2
- Prep Time: 20m
- Cook Time: 40m
- Recipe #30018
Ingredients
- 12 grams prosciutto ham (trimmed, 1/2 slice)
- 2 teaspoons olive oil
- 2 teaspoon olive oil (extra)
- 1 leek, trimmed (small leek, sliced thinly)
- 1 clove garlic, minced
- 400 grams cauliflower, cut into florets
- 1 potato, coarsely chopped (small potato)
- 1 litre water (4 cups)
- 1/2 teaspoon low-sodium chicken stock granules (powder)
- 1 zucchini, thickly sliced (small zucchini)
- 2 tablespoons cream (light thickened stipulated)
- 2 slices (50 grams) sourdough bread (2 x 25 grams)
- 2 teaspoons parsley (leaves, torn)
How to Make
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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.
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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.
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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.
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Step 4: Heat grill or grill plate and brush both side of bread with extra oil and then grill until lightly toasted.
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Step 5: Serve soup topped with prosciutto and parsley and season with pepper and serve with toast.
Nutritional Facts
- 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