Cauliflower and Ham Soup

Ingredients

• 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

Instructions

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

“Beautiful…”

– Allan, gastric band

“I  have never made soup this tasty before.”

– Sarah, gastric sleeve