Minty-Prosciutto, Chinese Okra, Persian Cucumber, & Brazil Nut Cream Soup

This soup of many corners and flavors is a blend of minty cooling, creamy warmth, and filling, tasty nutrients from tons of herbs and watery greens– perfect for making ahead in the morning to come home to on a cooler, blustery day.


  • Ingredients for Veggie-Scrap Soup Stock
  • 1/2 cup sliced red onions
  • 1/2 cup of fresh basil stalks and leaves
  • 1/4 cup chopped golden beets
  • 1 pound fresh spinach leaves
  • 2 raw chicken legs with skin
  • 3 oz thin prosciutto slices, torn into small 1-2 inch pieces
  • 1/8 cup dried white onion flakes
  • 1 Tbsp fresh orange juice
  • 1/2 cup Brazil Nut Cream (Tip: you can prepare this so that it soaks at the same time that the stock is cooking, then blend the cream once the stock is done.)
  • 1 medium length Persian Cucumber, peeled and diced
  • 1 medium length Chinese Okra, peeled, large seeds removed, and diced
  • 1/2 Tbsp dried tarragon
  • 1/2 Tbsp dried mint
  • Optional: additional 1/2 cup fresh red onions for garnish

Stewing preparation time: 6-9 hours
Hands-on time: 20 minutes
Yields: 10 servings


  1. In a large soup pot, bring together the Veggie-Scrap Soup Stock ingredients, 1/2 cup of sliced red onions, fresh basil, golden beets, spinach leaves, and raw chicken legs to a boil, then cover with lid and simmer for 6-9 hours. Reserve in pot.
  2. In a separate pan on medium high heat, heat together for 5 minutes 1 cup of liquid from the reserved cooked veggie stock, the torn prosciutto pieces, dried white onion flakes, and orange juice.
  3. Add the Brazil Nut Cream to the pan and gently stir into the prosciutto mixture until completely creamy and smooth, then add the pan’s contents back to the veggie stock soup pot.
  4. Add diced cucumber, Chinese Okra, tarragon and mint to the soup pot and simmer on medium-low heat for 10 minutes, stirring occasionally until cucumbers and okra have softened. Remove from heat, plate into bowls, garnish with fresh red onion slices to your taste, and enjoy!

Yasmine’s notes:

This soup continues from where four of my salads originally posted on Instagram left off–

–transcending the typical OVER-saltiness of pre-cooked foods such as prosciutto, and pairing them instead in mindful, balanced ways with heart-healthy red onions, cleansing cucumber, mint, and okra all wrapped in one.

Prosciutto itself is an incredibly salty meat, with 3 ounces alone containing a whopping total of 2040 mg of sodium!! Yet, when you search online for recipes that use prosciutto, you’ll often find it paired with the likes of cheese, cream, butter and fat, and even additional salt added therein… easily making a recipe for high blood pressure disaster.

However, combining this meat with a small amount of Brazil Nut Cream and a CORNUCOPIA of fresh green, cleansing veggies, all stewed in copious water to maximize dissolution of nutrients, and indeed, further pairing with sharp red onions for even more cleansing, and you’ve got a way to enjoy your creamy, fatty, salty goodness without it bringing you to overkill. A win-win, I’d say. 😉

Let me know what you think of this soup in the comments below!


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