Spring Vegetable Soup with Prosciutto

I love this soup, even if it isn't such a favourite with the whole family. It is quick to make as you can prepare the ingredients as the earlier ones cook, and it's ideal to fork mash for babies new to solids: my son Samuel, 11 mo, gobbled this up for lunch today. This is another recipe I originally found in Family Circle magazine and adapted for my own family.

INGREDIENTS:
50g butter
1 brown onion, finely chopped
1.5L chicken stock
2 large potatoes, peeled, cut into small pieces
2 carrots, peeled, cut into small pieces
3-4 yellow squash, cut into small pieces
1 large zucchini, cut into small pieces
1/2 Savoy cabbage (the ones with crinkly leaves), grated
4 slices prosciutto, roughly chopped
finely grated parmesan
(optional) small amount of baby cereal

METHOD:
1. Place the butter in a large saucepan over medium heat. When the butter is sizzling, add the onions, and cook, stirring occasionally, for 5min or until soft.
2. Increase the heat to high. Add the chicken stock, potatoes and carrots and bring to the boil. Reduce heat again to medium and cook, stirring occasionally, for 5min.
3. Add the squash, zucchini and cabbage and cook, stirring occasionally, for 10min.
4. Add the prosciutto and stir through. Turn the heat down to the lowest setting (or off, if you have electric hotplates, rather than gas) and leave to cool down to serving temperature. This will allow the vegetables to soften further. If you are in a rush, serve immediately, sprinkled with parmesan.
5. (Optional) For the baby, put one ladleful into his bowl and fork mash. Add a small amount of baby cereal to absorb the soup liquids, stir and feed him!