Cauliflower and courgette soup

Cauliflower and courgette add beautiful flavour and creaminess to this warming soup. Top with prosciutto and parsley, then serve with toasted sourdough for a balanced and tasty meal.

By Sarah Murphy
  • 20 mins preparation
  • 40 mins cooking
  • Serves 2
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  • 1/2 slice prosciutto, trimmed
  • 2 teaspoon olive oil, plus 2 teaspoons extra
  • 1 small leek, trimmed, thinly sliced
  • 1 garlic clove, crushed
  • 400 gram cauliflower, cut into florets
  • 1 small potato, coarsely chopped
  • 4 cup water
  • 1/2 teaspoon teaspoon salt-reduced chicken stock powder
  • 1 small courgette, thickly sliced
  • 2 tablespoon light thickened cream
  • 2 slice sourdough bread
  • 2 teaspoon torn fresh flat-leaf parsley leaves


  • 1
    In a medium, non-stick frying pan, cook prosciutto on high for 1 minute each side or until crisp. Break into small shards.
  • 2
    In a large saucepan, heat oil on medium. Cook leek and garlic for 5 minutes or until softened and lightly golden. Add cauliflower, potato, water and stock, bringing to the boil. Reduce heat and simmer, uncovered, for 10 minutes. Add courgette and cook, stirring occasionally, for 20 minutes or until vegetables are tender. Stir in cream. Using an electric stick mixer, blend until smooth, adding a little more water if necessary.
  • 3
    Heat a grill or grill plate. Brush both sides of bread with extra oil, then grill until lightly toasted.
  • 4
    Serve soup topped with prosciutto and parsley. Season and serve with toast.