Truffle-Sage Cauliflower Soup with Eggs and Prosciutto
 
Prep time
Cook time
Total time
 
Dana:
Ingredients
  • 1 medium head cauliflower, cored and chopped into bite-sized pieces
  • 1 Tbsp ghee (coconut oil or butter are great here too)
  • 2 tsp minced garlic
  • 1 medium yellow onion, diced
  • 2-3 large carrots, peeled and diced
  • 3+ cups chicken broth
  • ½ cup water
  • 1 + ½ tsp truffle salt (divided)
  • ½ tsp ground black pepper
  • 1 cup light coconut milk (light or regular works)
  • 4-5 sage leaves, chopped
  • 2 eggs
  • 2 slices prosciutto
Directions
  1. For the soup, Add your ghee/cooking fat to a large, deep soup pot over medium heat.
  2. When it’s melted, add garlic, onions and carrots. Stir with a wooden spoon and sauté for about 5 minutes, until the onions become translucent and the carrots are soft.
  3. Add cauliflower and cook an additional 5 minutes, stirring occasionally.
  4. Add 3 cups of broth and water. If necessary, add a little extra broth to just to cover the tops of the vegetables. Bring to a boil.
  5. Reduce heat to a simmer, cover, and cook for about 45-50 minutes. The vegetables will be fork-able at this point and very soft.
  6. Take the pan off the heat and cover half the top of the pot with a towel. Use an immersion (stick) blender to puree the vegetables and broth. You can also do this in a regular blender or food processor - but be careful not to splash any burning liquid on yourself! Been there, done that. NOT fun.
  7. Add 1 tsp truffle salt, pepper, sage leaves, and pulse again to combine. Stir in the coconut milk, then taste and adjust the seasoning as you like (I added an additional ½ tsp truffle salt here).
  8. For breakfast, heat a medium skillet with a little bit of cooking fat. I used ghee.
  9. When hot, add 2 eggs and prosciutto. Cook, uncovered, until the egg whites are no longer milky and the yolks begin to set - about 3-4 minutes. Chop the prosciutto on a cutting board.
  10. Top a bowl of soup with the eggs and prosciutto crumbles. Devour and savor.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/truffle-sage-cauliflower-soup-with-eggs-and-prosciutto/