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Courgette and pear soup with cured ham

Name: Courgette and pear soup with cured ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 600 g Courgette; 300 g Pear (peeled and cored); 250 g Potato (peeled); 80 g Serrano ham (finely diced); 35 g Extra virgin olive oil (25 g soup and 10 g ham); 3 g Parsley; 1 g Salt; 750 g Water

Total time45 min Preparation and possible waiting 15 min · Cooking 30 min

Preparation and possible waiting: 15 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Smooth courgette, pear and potato soup with small pieces of pan-fried cured ham.

Jump to steps

15 minpreparation and possible waiting

30 mincooking

4servings

969 kcalwhole recipe

242 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 45 min Preparation and possible waiting 15 min · Cooking 30 min

Preparation and possible waiting: 15 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Cream 30 to 60 minutes Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Cream

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying panBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in fibre

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Cream

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Courgette 600 g
Pear peeled and cored 300 g
Potato peeled 250 g
Serrano ham finely diced 80 g
Extra virgin olive oil 25 g soup and 10 g ham 35 g
Parsley 3 g
Salt 1 g
Water 750 g

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Let’s get cooking

Method

Wash and quarter-slice the courgettes. Dice the pears and potatoes into 2 cm pieces. Heat 25 g of oil in a saucepan and soften everything for 5 minutes.
Add the water and salt, cover and simmer gently for 20–25 minutes until the potato crushes easily. Remove from the heat and blend smooth with a stick blender.
Heat the remaining 10 g of oil in a frying pan and cook the ham for 30–60 seconds without letting it dry out.
Serve the hot soup in four bowls and divide the ham, its oil and chopped parsley over the top.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.