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Crispy Prosciutto & Leek Soup

Created by
  Published on December 20th, 2021
  Reading time: < 1 minute
  Last modified May 18th, 2022
leek soup
ChefRhonda PlataDifficultyBeginnerRating
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This creamy soup incorporates a variety of low-carbohydrate produce for added nutrients in your keto nutrition plan. Perfect for batch-cooking, you can double this recipe and store your soup for up to 10 days!

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients

Ingredients
 ½ tsp avocado oil
 2 leeks, trimmed and roughly chopped
 4 cups chicken broth
 ½ tsp sea salt

Directions

Directions
1

In a large pot or Dutch oven, heat the avocado oil over medium heat. Once hot, add the leeks and onion and sauté for 4 to 5 minutes. Add the cauliflower, chicken broth and sea salt. Bring to a boil, then reduce heat and let simmer for 15 to 18 minutes.

2

Meanwhile, heat a large non-stick skillet over medium heat. Add the prosciutto and cook for 3 minutes per side or until crisp. Remove from the pan and set aside.

3

Add the coconut milk to the soup and stir to incorporate. Blend the soup with a stick blender or in a blender. Ladle into bowls and top with crispy prosciutto and parsley. Serve and enjoy!

Ingredients

Ingredients

Ingredients
 ½ tsp avocado oil
 2 leeks, trimmed and roughly chopped
 4 cups chicken broth
 ½ tsp sea salt

Directions

Directions

Directions
1

In a large pot or Dutch oven, heat the avocado oil over medium heat. Once hot, add the leeks and onion and sauté for 4 to 5 minutes. Add the cauliflower, chicken broth and sea salt. Bring to a boil, then reduce heat and let simmer for 15 to 18 minutes.

2

Meanwhile, heat a large non-stick skillet over medium heat. Add the prosciutto and cook for 3 minutes per side or until crisp. Remove from the pan and set aside.

3

Add the coconut milk to the soup and stir to incorporate. Blend the soup with a stick blender or in a blender. Ladle into bowls and top with crispy prosciutto and parsley. Serve and enjoy!

Crispy Prosciutto & Leek Soup

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