Makes 3 Servings
Macros: 266cal, Fat 18g, Carbs 15g, Fibre 3g, Protein 12g
1/3 tsp Avocado Oil
1 1/2 Leeks (trimmed, roughly chopped)
1/3 Yellow Onion (chopped)
1/3 Cauliflower (cut into florets)
3 cups Chicken Broth
1/3 tsp Sea Salt
85g Prosciutto (sliced into small pieces)
1 cup Canned Coconut Milk (full fat)
3 Tbsps Parsley (chopped)
In a large pot or dutch oven, heat the avocado oil over medium heat. Once hot, add the leeks and onion and sauté for 4 to 5 minutes. Add the cauliflower, chicken broth and sea salt. Bring to a boil, then reduce heat and let simmer for 15 to 18 minutes.
Meanwhile, heat a large non-stick skillet over medium heat. Add the prosciutto and cook for 3 minutes per side or until crisp. Remove from the pan and set aside.
Add the coconut milk to the soup and stir to incorporate. Blend the soup with a stick blender or in a blender. Ladle into bowls and top with crispy prosciutto and parsley. Serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months.
One serving is equal to approximately 1.5 cups of soup.
More Flavour: Add black pepper or your favourite herbs and spices to the soup.
No Prosciutto: Omit, or use crispy bacon instead.
Make it Vegan: Use vegetable broth and omit the prosciutto.