A creamy and rich soup packed with vegetables and high in fibre.
- Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 5 minutes or until softened. Add broccoli, potato and stock. Bring to the boil. Reduce heat to medium. Simmer, covered, for 8 to 10 minutes or until vegetables are tender.
- Remove from heat. Stand for 5 minutes. Using a stick blender, blend soup until smooth (see note). 3 Meanwhile, heat remaining oil in a large frying pan over medium heat. Add prosciutto. Cook for 1 to 2 minutes each side or until golden. Transfer to a plate lined with paper towel to drain.
- Return soup to medium heat. Stir in milk. Add cheese. Gently stir until cheese is melted. Season with salt and pepper.
- Top with prosciutto and serve with crusty bread.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set