Roasted Cauliflower Soup topped with Crispy Prosciutto

It was cloudy and a bit chilly yesterday. And what a better way to warm up! This is a simple way to whip up a delicious lunch.

Shopping List:

1 large head of cauliflower

1/2 onion - quartered

3 garlic cloves

2 cups chicken stock

1/2 cup parmesan cheese

thick cut prosciutto

thick sliced provolone cheese

pinch of red pepper flakes

1. Chop the cauliflower and onion to similar sizes. Toss in a little EVOO and S&P. Place on a baking sheet along with garlic cloves and roast in a 400 degree oven for 20-25 minutes.

2. Put all ingredients into a blender (I used a Vitamix) or sauce pan using an emulsion blender. Puree! If you like yours a little chunky just process less.

3. Crisp up the prosciutto and provolone cheese in a non-stik skillet. Crumple the prosciutto on top of the soup and enjoy with a fried up piece of cheese!

So easy and healthy! Well, except for the fried up cheese and prosciutto. But that's the added touch that makes this incredible. Give yourself a treat.

Tip: Get yourself an really great blender and/or an emulsion blender. It will pay for itself in no time. I just bought a Vitamix and am finding many ways to use this new toy!