Velvety Cream of Roasted Cauliflower Soup with Crispy Prosciutto

Ingredients

• 1 large head organic cauliflower, cut into florets
• 4 cloves garlic (peels on) and 1 small onion, chopped
• 2 tbsp melted grass-fed ghee
• 3.5 cups rich chicken bone broth
• 0.5 cup culinary coconut cream
• 4 slices Italian prosciutto, baked crisp at 400°F for 8 mins and shattered
• 1 tbsp fresh chives, snipped

Step-by-Step Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss cauliflower florets, onion, and unpeeled garlic cloves with ghee and sea salt on a baking sheet.
2. Step 2: Roast for 22 to 25 minutes until cauliflower is golden-brown and caramelized.
3. Step 3: Squeeze roasted garlic out of skins into a pot. Add roasted cauliflower, onions, and chicken bone broth.
4. Step 4: Simmer for 5 minutes, then blend until silky smooth using an immersion blender.
5. Step 5: Stir in coconut cream and season with sea salt and white pepper.
6. Step 6: Ladle into bowls and crown with crispy prosciutto shards and snipped chives.

Nutritional Breakdown (Per Serving)