CAULIFLOWER & ZUC­CHINI SOUP

Woman’s Day (Australia) - - Food To Love -

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

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