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Keith Bradbury

Soup - Devilled Pepper, Courgette and Ham Soup


This is a great soup with a kick and a sense of heart too. Something to make you feel toasty inside.

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Rate this recipe 4.2/5 (25 Votes)


  • 1 courgette
  • sliced and diced
  • 1 pepper – mine was yellow
  • 2 red onions finely chopped
  • 2 garlic cloves finely chopped
  • Some dried chill flakes to taste or a chopped deseeded red chilli
  • Black pepper
  • 1 litre of chicken stock
  • Whatever ham you can muster – I used three slices chopped.
  • Olive oil


servings 4
Level of difficulty Easy
Cost Average budget


Step 1

In a deep pan, fry the onion, courgette, garlic and onions until softening.

Step 2

Add the chilli. I used a teaspoon of dried red chilli flakes. Stir – then grind over a goodly grind of black pepper.

Step 3

Then pour in the hot stock. Add 2/3rds of your ham. Bring to the boil, turn the heat down, pop a lid on and simmer for about 20 minutes.

Step 4

Split the rest of the ham between your bowls and ladle over the soup.

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