Crispy Prosciutto & Leek Soup

Today, was a soup-kind-of-day...you guessed it:  rain, rain, rain.  But this dinner tasted so good, who cares about the rain?   I'll probably make this recipe again for a holiday celebration because look how festive this looks.  It has the red and green holiday theme going on. I really love the crispy prosciutto that you sprinkle on top to serve it. Along with the chopped parsley, it gives it that red and green holly, jolly feeling.  I think it would be perfect for a first course during Christmas dinner.  This was a pretty easy recipe, too, and so flavorful. This is a recipe from Hannah Freese, RD so you know it uses lots of healthy veggies in it and uses full fat coconut milk to make it creamy.  It doesn't have a "coconut" flavor at all, though.  Since it uses full fat coconut milk, it is very filling, satisfying and dairy-free.  You won't need crackers to go along with this recipe.  The crispy prosciutto is way better than crackers.  On Hannah's Freese Method diet, we do not eat "white" carbs so that means no crackers.  But seriously, I don't even miss them at all when a soup recipe is this good.  

                       

I finished decorating the Christmas tree last night so I enjoyed my soup tonight while I admired my work watching our cat chilled out.  He has also gotten into the holiday spirit and has a particular liking to the Christmas tree.   In fact, he's pretty much been parked underneath the tree for the past three days while I decorated it.

  

I guess this will be his new cat bed for awhile until presents start arriving underneath it and crowds him out.  He better enjoy it while he can.  And I will enjoy my leftover soup for another meal which is fine with me.  The forecast calls for more rain.  

1/2 tsp. avocado or olive oil

2 leeks, trimmed, roughly chopped

1/2 yellow onion, chopped

1/2 head cauliflower, cut into florets

4 cups chicken broth

1/2 tsp. sea salt

4 oz. prosciutto, sliced into small pieces

1 can full fat coconut milk or ~1-1/2 cups

1/4 cup chopped fresh parsley

1.  In a large pot or dutch oven, heat the avocado oil over medium heat.  Once hot, add the leeks and onion and sauté for 4-5 minutes.  



2.  Add the cauliflower, chicken broth and sea salt.

3.  Bring to a boil, then reduce heat and let simmer for 15-18 minutes.

4.  Meanwhile, heat a large non-stick  skillet over medium heat.  Add the prosciutto and cook for 3 minutes per side or until crisp. 

5.  Remove from the pan and set aside. 

6.  Add the coconut milk to the soup and stir to incorporate.  



7.  Blend the soup with a stick blender or in a blender.  

8.  Ladle into bowls and top with crispy prosciutto and parsley.