Ingredients
- ½ diced onion
- 1 diced carrot
- 3 sprigs chopped parsley
- 3 cups cauliflower florets
- ÂĽ cup diced zucchini
- 100g lean leg ham
- 1 Tbsp chopped fresh basil
- 1 ½ cups salt reduced veggie stock
- 375ml can of low fat evaporated milk
Instructions
- In a large not stick fry pan, add carrot, zucchini and onion
- Cook, uncovered for a few minutes with 1 Tbsp veggie stock to allow flavours to develop
- Add parsley, cauliflower, ham, basil and veggie stock. Stir well and bring to the boil
- Reduce heat and leave to simmer for approx. 30mins with the lid on
- Once veggies are tender remove from the heat and leave to cool slightly before pouring into a blender and blending on low whilst slowly adding in the milk
- Continue to puree until soup is thin enough to drink through a straw