Zucchini & Prosciutto Soup


For years now, I have torn out recipes that I find appealing in magazines & file them in one of two folders – sweet & savoury.  I decided to have a look through my savoury folder recently & came across this recipe.  It instantly appealed to me, as it must’ve done when I first ripped it out from a magazine years ago.  I’m not even sure where it’s from – either an old Donna Hay or Delicious.  I love prosciutto & any cured meats for that matter.  I also had some home made chicken stock, from the Healthy ‘Roast’ Chicken I’d made the night before, which I thought would make a delicious soup. This soup has amazing flavours if made with real stock, but it’s still lovely made with stock concentrate.  I’ve added some notes on dressing this soup up to impress for a dinner party too!

1 onion, peeled & quartered
1 clove garlic
20g olive oil
100g prosciutto
2 large zucchinis
550g chicken or vegetable stock (or zero scales, add 1 tbsp stock concentrate & add water to 550g)

1) Chop onion & garlic 3 seconds/speed 5.  Add oil, cook 2 minutes/100 degrees/speed 1 (with MC off)
2) Add roughly chopped prosciutto, cook 4 minutes/100 degrees/speed 1 (with MC off)
3) Add roughly chopped zucchini.  Chop 10 seconds/speed 6.
4) Add stock, cook 15 minutes/100 degrees/speed 1
5) Puree 1 minute/speed 9 – gradually increasing dial to speed 9.

6) Season with pepper to taste.  Due to the saltiness of the prosciutto, you won’t need to add much, if any salt.

Serves 4


You can garnish the soup with extra prosciutto & zucchini ribbons.  Using potato peeler, make ribbon slices with an extra zucchini.  Heat a char grill or frying pan on high.  Toss zucchini & prosciutto  with extra olive oil & char grill 2 minutes each side, until golden.

I made a Healthy ‘Roast’ Chicken during the week & keep the water left over from steaming the chicken, which also contains the juices from the chicken, making the most delicious chicken stock.   Keep this in the fridge overnight & the fat will solidify on top of the stock.  Simply remove the fat (see below) & the stock is ready to use.  It can be a little gelatinous, but will become liquid with heating. 



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