Roasted Cauliflower & Garlic Soup with Prosciutto
A creamy and smooth roasted cauliflower and garlic soup topped with sautéed spinach, mushrooms, heated prosciutto, and crunchy pistachios. This recipe is Whole30, Keto, and Paleo complaint along with being gluten and dairy free.
Servings Prep Time
6servings 10minutes
Cook Time
45minutes
Servings Prep Time
6servings 10minutes
Cook Time
45minutes
Ingredients
Soup
Topping/Greens
Instructions
Soup
  1. Preheat the oven to 425 degrees F.
  2. Clean and cut the cauliflower head into florets along with cutting the sweet onion into big chunks. Add to a baking sheet and toss in 1 tbsp of olive oil and season with sea salt and pepper.
  3. Cut the top of the garlic bulb and add to the baking sheet along with a little olive oil and salt and pepper on the top.
  4. Roast all the veggies for 30-35 minutes or until the cauliflower is tender and caramelized on the edges. Make sure to toss halfway through.
  5. Once the cauliflower is done, add all the veggies including the roasted garlic and onions to the Dutch Oven or large soup pot.
  6. To the veggies add 3 cups of chicken broth, 1/2 cup of coconut milk, ghee and paprika. Bring to a boil and allow to simmer 3-5 minutes.
  7. Transfer everything from the Dutch Oven to a Vitamix or blender and blend until smooth. If you don’t have a blender, you can also use an immersion blender to blend the veggies and broth until creamy.
Greens
  1. Heat a medium skillet over medium heat and add in 1 tbsp of olive oil.
  2. Sautée the mushrooms and spinach until tender. Remove the greens/mushrooms and heat the prosciutto.
  3. Ladle soup into a bowl and top with the spinach and mushroom mixture along with the warm prosciutto, olive oil and pistachios.