Garden Vegetable Broth with Parma Ham

    30 min

    Seasonal vegetables are cooked in beef consommé with delicate Parma ham to make a fresh, nourishing and fuss-free soup. Accompany with Cheddar Chutney Pittas (page 53). Delicious!

    2 people made this

    Serves: 4 

    • 2 x 415g cans beef consommé
    • 1 onion, finely chopped
    • 1 celery stick, finely chopped
    • 1/2 fennel bulb, finely chopped
    • 1 small kohlrabi or turnip, peeled and finely chopped
    • 1 waxy potato, peeled and finely chopped
    • 1 bay leaf
    • 75g lean Parma ham, torn into strips
    • 4 savoy cabbage leaves, cored and finely shredded

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the consommé and 100ml water in a large pan until boiling, then add the onion, celery, fennel, kohlrabi or turnip and potato. Return to the boil.
    2. Add the bay leaf, then reduce the heat, cover and simmer for about 10 minutes or until the vegetables are almost tender.
    3. Add the Parma ham to the pan with the shredded cabbage. Return to the boil, cover and simmer for 5 more minutes or until the cabbage is tender. Adjust the seasoning if necessary. Discard the bay leaf. Ladle into large bowls and serve.


    Vary the vegetables according to what is in season. * For a vegetarian soup, use 900ml vegetable stock, omit the ham and add a 400g can Puy lentils or cannellini beans, drained and rinsed, at step 3.

    …get ahead

    Make double the quantity of the basic vegetable soup (prepare up to the end of step 2). Freeze half and use within three months or chill for another day. If you like, make the second half into a minestrone soup (see right).

    …another idea

    Zippy minestrone To the basic vegetable soup (at the end of step 2), add 55g short-cut macaroni or soup pasta shapes. Bring to the boil and simmer for 5 minutes, then add 100g chopped fine green beans, 2 chopped plum tomatoes and a 300g can borlotti beans, drained and rinsed, at step 3 with the ham and cabbage. Simmer for a further 5 minutes or until the pasta is tender. Serve topped with grated Parmesan cheese and a swirl of good olive oil and accompanied by Tapenade Toasts.

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