Cauliflower & Courgette Soup

SERVES 2 PREPARATION 20 MINUTES COOKING 40 MINUTES

½ slice prosciutto, trimmed

2 teaspoons olive oil, plus

2 teaspoons extra

1 small leek, trimmed, thinly sliced

1 garlic clove, crushed

400g cauliflower, cut into florets

1 small potato, coarsely chopped

1 litre (4 cups) water

½ teaspoon salt-reduced chicken stock powder

1 small courgette, thickly sliced

2 tablespoons light thickened cream

2 x 25g slices sourdough bread

2 teaspoon torn fresh flat-leaf parsley leaves

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.

1. In a medium, non-stick frying pan, cook prosciutto to on high for 1 minute each h