Cauliflower and Ham Soup

Makes 4 Cups
Cauliflower and Ham Soup


  • Oil spray
  • 1 onion, diced
  • 1 small or ½ large carrot, peeled and diced
  • 3 sprigs parsley, chopped
  • 3 cups of cauliflower florets
  • ¼ cup zucchini, finely diced
  • 100g lean ham, diced
  • 100g lean ham, diced
  • 1 tablespoon chopped, fresh basil
  • 1½ cups salt reduced vegetable stock
  • 375ml can low fat evaporated milk


  1. Heat a large saucepan that has been sprayed with oil. Add carrot, zucchini and onion. Cook, covered for a few minutes over a gentle heat with 1 tablespoon of stock to allow the flavours to develop.
  2. Add parsley, cauliflower, ham and basil. Stir well, then add the stock and bring to the boil. Reduce heat to a gentle simmer, and cook, covered until vegetables are very tender about 30 minutes.
  3. Remove soup from heat and leave to cool slightly.
  4. Once cool, pour soup into a blender or food processor. Whilst pureeing, slowly pour in the milk. Puree until the soup is thin enough to drink through a thick straw.
  5. Return to saucepan and reheat to serve, but do not boil.


“Magnificent soup.”

Tania, gastric band


– Allan, gastric band

“I  have never made soup this tasty before.”

– Sarah, gastric sleeve