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Roasted Cauliflower Soup with Crispy Prosciutto | mylittlelarder.com

Roasted Cauliflower Soup with Crispy Prosciutto

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author My Little Larder


  • 1/2 head cauliflower
  • 1 leeks 1cm (0.4in) slices
  • 2 cloves garlic
  • 1/2 tsp cumin
  • 1/4 tsp red pepper flakes optional
  • 3 cups of chicken or vegetable stock
  • 1/4 cup natural yoghurt plus extra to serve
  • 2 very thin slices prosciutto


  1. Preheat oven at 200C (390F).
  2. Chop cauliflower into small florets, approximately 2-3cm (1in) in size. Spread cauliflower, leeks and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20-25min or until the vegetables have turned golden.
  3. Once the vegetables have been removed from the oven place slices of prosciutto flat on a baking tray lined with baking paper and bake for 8 min or until almost crisp. Remove from oven and allow to cool slightly at which point the prosciutto will crisp up.
  4. When the garlic is cool enough to handle, remove the outer skin then place all the cooked vegetables in a food processor or blender with the cumin, red pepper flakes and two cups of stock. Process until smooth. Alternatively place the ingredients into a pot and use a stick blender.
  5. Pour into a large saucepan with remaining stock. Once the soup is heated through, check the seasoning, remove from heat and stir through 1/4 cup yoghurt.
  6. Divide among your bowls and top each portion with a dollop of natural yoghurt and half a broken up rasher of crispy prosciutto.