Zucchini and ham soup
Prep time
Cook time
Total time
This soup is creamy and chunky; the combination of ham / bacon, zucchini and potato go so well together, and it uses up 8 zucchini!
Recipe type: Lunch or starter
Cuisine: Dutch
Serves: 6
  • 8 med sized zucchinis cut into rounds 6mm thick
  • 1 onion, shallots or leek chopped
  • 1 garlic clove chopped finely
  • 4 med sized potatoes chopped into chunky pieces
  • 250gm speck, ham (or smoked ham hock meat) cut into small cubes
  • 1 massel stock cube
  • olive oil
  • seasonings
  • 2 tablespoons creme fraiche or cream
  1. Fry the bacon pieces or ham until turning light golden and the fat is rendered (use a splash of olive oil in the pan).
  2. Add the vegetables and continue to cook on low heat for 10min stirring often (watch it doesn't stick, if it starts to caramelise that's great).
  3. Add water and stock cube to cover the vegetables plus a bit more.
  4. Bring to the boil and simmer until the vegetables are tender.
  5. To get a creamy consistency you need to use a potato masher or a bamix stick style blender or put a cup or two of the mix through a blender.
  6. I like it creamy with chunks of veg and meat but you may prefer all creamy.
  7. Add the seasonings to taste and gently stir through the creme fraiche or cream ( do not boil now).
  8. I added some left over mash and thinly sliced Rookwurst to the soup.
  9. Serve or cool for storage (I freeze it for an easy after yoga dinner, work lunch or weekend snack).
You can use any vegetables, I especially like Brussel sprouts, parsnip or celeriac and I often make a stock with a ham hock and vegetables and add the meat to the soup.
Recipe by lemmiesoulfood at http://lemmiesoulfood.com/many-zucchini-garden-talk/