Ingredients
Method
1.Heat the oil and butter in a large saucepan over a gentle heat, add the leek and garlic and cook for 12-15 minutes or until the leek has softened.
2.Add the cauliflower, potatoes and stock, season with salt and pepper and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the potato is tender.
3.While the vegetables are cooking, heat a small frying pan over a high heat, add the prosciutto to the pan and cook until starting to colour and crisp. Remove from the heat and set aside. Break into pieces when cool enough to handle.
4.Once the vegetables are tender, blend the soup until smooth. Add the cheese to the pan, reserving some for serving, and stir until melted.
5.Reheat to serve, top with remaining cheese, crumbled prosciutto and chopped chives.
PER SERVE: 360kcal, 1508kj, Protein: 21g, Fat: 24g, Saturated fat: 12g, Cholesterol: 48mg, Carbohydrate: 13g, Fibre: 6g, Sodium: 2031mg
Note