Low Carb, Soup
April 5, 2017
A creamy cauliflower soup with prosciutto - also suitable for low carb lovers!
5 hrs 15 mins
500g cauliflower florets, chopped
4 cups/1L vegetable stock (reduced salt if you prefer)
1 x 250g block Philadelphia cream cheese cubed
1 heaped tablespoon of Dijon mustard
200g prosciutto sliced into short strips
2 tsp butter
1Place cauliflower, stock, mustard and cream cheese into slow cooker
2Cook on LOW for 3hrs
3When soup is almost finished this 3hr cooking time, pan fry your prosciutto in butter until crisped
4Reserve a small amount of crisp prosciutto for garnish
5Using a stick blender blend the soup contents until smooth. I did this in another bowl to preserve the surface of my slow cooker then returned it to the slow cooker once blended.
6Add remaining prosciutto to soup, stir to combine and continue to cook on LOW for another 2hrs for depth of flavour
7Serve witha scattering of cooked prosciutto
1The pan frying step could be done as step 1 in a searing slow cooker if you prefer not to dirty extra dishes, then set aside in fridge until needed
2You may prefer to add your prosciutto to soup as is without the pan crisping - that's ok too
3Serve as a soup entree or main
Submitted by Paulene Christie
May 3, 2017
A very tasty soup, but the prosciutto made it a bit salty. Next time I won’t add as much.
April 6, 2017
❤️ Love this soup. So easy to make. I added garlic and onions and didn’t put the prosciutto through the whole soup as it was quite a salty variety and just served it on top. What a fabulous recipe so tasty 😋, loved the cream cheese and mustard. Great for the family. Give it a try you will 😍. My family adored it.
Very tasty. I added a couple of cloves of mixed garlic to the recipe. Will definitely make it again.
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