Stove, medium heat. Drizzle some olive oil, add potatoes, leeks, onion, garlic and saute for 5-10 mins until soften.

Lower the heat. Add the herbs, oregano and continue to saute for 10 minutes. Add the water and simmer for 20 mintuesor until veggies are tender. Meanwhile, heat a fry pan on medium heat. Cook the prosciutto for 4 minutes on either side. Prosciutto will crispy up once removed from the heat.

Place the croutons on a tray, drizzle over olive oil and place under the grill (low heat). Cook for 5 min, toss, then cook for another 5 minutes until golden brown and crunchy.

Remove soup from the heat. Add the coconut cream and blend until smooth with a stick blender. Remove croutons from grill.

Serve in glasses. Drizzle over olive oil and sprinkle over croutons. Serve with couple strips of prosciutto.