Spring showers and a veggie soup love-in with crunchy prosciutto

Showers and thunderstorms have marked this spring and if the forecasts are to be believed it’s not over yet. I’m such a sucker for comfort food that the moment the dark clouds roll in I crack open the champagne and celebrate another day of winter warmers. Soup is one of my favourite things and my husband would have me believe that it’s an anglo-saxon thing as he is absolutely opposed to “liquid food”. Maybe us Brits have hardened ourselves to our northern climate by eating litres of soup over the years but I genuinely find it a satisfying meal and best yet you don’t even need to follow a recipe as most combinations of veggies tend to offer up something delicious.

As the thunder rolled around us this past weekend I did some fridge cleaning and conjured up a veggie soup with some spinach, potatoes and leeks, roasted garlic and sesame seeds, topped with crunchy prosciutto and oregano.

Ingredients: 1 Onion, 2 leeks, 1 large potato, generous portion of spinach, 1 litre veggie stock, salt and pepper, 3-4 slices of prosciutto crudo, 1 tsp sesame seeds, 2 cloves garlic, Olive oil

Preparation: 20 mins + 50 mins cooking + liquidising

1. Peel and dice the onion and one of the garlic cloves and in a large saucepan lightly fry in a tbsp of olive oil.

2. Wash the spinach, peel the potatoes and leeks and chop (the soup will eventually be liquidised so it doesn’t matter too much how you chop the vegetables).

3. Add the leek into the onion and continue frying for a few minutes before tossing in the spinach. Stir for a minute then add in the potato and stock and bring to the boil before simmering for c. 40 mins.

4. Turn the soup off and leave to cool down for a while (min. 20 mins) before liquidising until smooth.

5. In the same pan, add in another splash of oil and heat. Once hot throw in the second garlic clove (halved) and the tsp of sesame seeds and allow both to brown before pouring the soup back in to warm through.

6. In the meantime, heat the grill and cook the prosciutto until your slices become nice and crunchy (Bacon or Pancetta are both great alternatives). Drain off any excess fat by placing the prosciutto on a piece of kitchen towel.

7. Finely chop the oregano to sprinkle on top of the soup as decoration.

8. Serve the soup with a slice of crunchy prosciutto and a sprinkle of oregano on top and a side of bread.


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