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Green soup with crispy prosciutto


  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion and garlic until tender, regularly stirring.
  • Then add the zucchini and cabbage. Toss well and add stock to cover, together with salt and a decent amount of ground pepper. Bring to the boil, add the bok choy and cook for about 10 mins, adding more stock if needed.
  • Add the spinach, bring the soup back to the boil and briefly cook until wilted.
  • Panfry the prosciutto until crispy and then drain on kitchen paper towels.
  • To serve, ladle the soup into individual bowls and arrange two pieces of prosciutto on top.
  • nb. For a vegetarian version, just leave out the prosciutto.


  • olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 zucchini, grated
  • ½ Savoy cabbage, shredded
  • 2-3 litres chicken or vegie stock
  • sea salt & freshly ground pepper
  • 1 head baby bok choy, roughly chopped
  • 2 large handfuls baby spinach, stalks removed, washed well & roughly chopped
  • 8-10 slices prosciutto

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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