CAULIFLOWER & ZUCCHINI SOUP
SERVES 2 PREP 20 MINS COOK 40 MINS
✦ ½ slice prosciutto, trimmed
✦ 2 tsp olive oil, plus 2 tsp extra
✦ 1 small leek, trimmed, sliced thinly
✦ 1 clove garlic, crushed
✦ 400g cauliflower, cut into florets
✦ 1 small potato, coarsely chopped
✦ 1 litre (4 cups) water
✦ ½ tsp salt-reduced chicken stock powder
✦ 1 small zucchini, thickly sliced
✦ 2 tbsp light thickened cream
✦ 2 x 25g slices sourdough bread
✦ 2 tsp torn fresh flat-leaf parsley leaves
1 In a medium non-stick frying pan, cook prosciutto on high
1 min each side until crisp. Break into small shards.
2 In a large saucepan, heat oil on medium. Cook leek and garlic 5 mins until softened and lightly golden. Add cauliflower, potato, water and stock powder. Bring to boil. Reduce heat and simmer, uncovered, 10 mins. Add zucchini and cook, stirring occasionally, 20 mins until vegetables are tender. Stir in cream. Using an electric stick mixer, blend until smooth, adding a little more water, if necessary.
3 Heat grill or grill plate. Brush both sides of bread with extra oil, then grill until lightly toasted.
4 Serve soup topped with prosciutto and parsley. Season with pepper and serve with toast.
14.8g total fat 4.2g sat fat 1250kj (300 cals) 25.8g carbs 10.7g protein 10g fibre 441mg sodium