Cauliflower, Potato And Zucchini Soup - cooking recipe

Ingredients

1 tbsp oil
1 None onion, chopped
1 2/3 lbs cauliflower florets
4 None potatoes, peeled and diced
2 None zucchini, sliced
6 cups chicken stock
1 cup baby spinach leaves
1/2 cup heavy cream, plus additional, to serve
4 slices prosciutto, cooked until crisp, torn
None None Crusty bread, to serve

Preparation

Heat the oil in a large saucepan on medium-high heat. Saute the onion for 2-3 mins, until tender.
Add cauliflower, potatoes and zucchini. Cook for 2 mins, stirring. Add stock. Bring to a boil. Reduce heat to low and simmer for 20-25 mins or until vegetables are tender. Stir in spinach leaves.
Using an immersion blender or a blender, process soup until smooth. Stir in cream. Reheat gently and season to taste. Serve soup topped with additional cream, prosciutto and crusty bread.