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- Dish type
- Vegetable soup
- Cauliflower soup
This soup is not only quick and easy to make, it's also delicious! Cauliflower is simmered with ham in a cheesy soup base. Enjoy during the cold winter months.
63 people made this
- 1 tablespoon olive oil
- 80g chopped onion
- 825ml chicken stock
- 350g cauliflower florets
- 135g chopped cooked ham
- 200g grated Monterey Jack cheese
- crushed chillies, to taste
- 4 tablespoons instant mash, such as Smash
- 5 tablespoons chopped fresh coriander
MethodPrep:20min ›Cook:15min ›Ready in:35min
- In a large pot over medium heat, cook onion in oil until just beginning to brown. Pour in stock and bring to the boil. Stir in cauliflower, bring to the boil again and cook until cauliflower is tender, 2 to 5 minutes.
- Remove half of cauliflower mixture and puree in a liquidiser or food processor until smooth. Return to pot with ham, cheese and crushed chillies and cook until cheese is melted. Stir in instant mash and heat through. Serve topped with coriander .
Reviews & ratingsAverage global rating:(62)
Reviews in English (48)
This can be made better by eliminating the potato flakes and cooking up medium diced potatoes. Add after cauliflower is cooked. Save the cheese out and let each person add what they want to. Saves having to clean up a messy pot.-14 Apr 2009
I found this quite good and very well-received by those who liked a little spice. It was easy, especially with a hand blender which I used to blend all the cauliflower. I used a little more than the recipe called for and the flavor came through, mixing well with the ham, cheese and pepper (the strongest flavor but not the first one noticed. I will definitely make it again! I may try adding potatoes for a heartier soup and perhaps experiment with other seasonings to add body. I think that the kind of ham used and how it was cooked will also change the flavor a bit.-22 Feb 2002
This soup is wonderful! I made it last night in anticipation of our sub-zero weather coming up. I added sliced mushrooms, zucchini, and green peas to the soup after I pureed some of the cauliflower. I added nothing else for seasoning and it was perfect. I only wish there was an easier way to clean melted cheese out of a cooking pot and bowls!-14 Jan 2005
Low Carb Creamy Cauliflower and Ham Soup
I’ve had the recipe for this Creamy Cauliflower and Ham Soup sitting in my drafts folder for well over a year and have made it countless times, but somehow never got around to actually posting it! This Cauliflower and Ham Soup came about from having 3 ham bones in my freezer that I desperately needed to do something with. I’d often used ham bones for pea and ham soup and had heard of cauliflower and ham soup, but had yet to try it. So I decided to try making my own.
I had already planned to make it but I happened to fall sick with a virus just before testing this recipe, so it came in handy as a bowl of this Creamy Cauliflower and Ham Soup made me feel so much better. I couldn’t taste it very well though, so I had to rely on the family’s word and what little I could taste. But as my sickness cleared up and I could taste it more and more over the next few nights, I began to fall in love with this Cauliflower and Ham Soup!
If your ham bones are like mine and you’ve already stripped them of all meat, then add the optional diced ham in. Otherwise you can strip the remaining meat off the ham bone and chop that or use a ham hock instead. This Cauliflower and Ham Soup is cheap and easy to make, especially if you’re using a leftover ham bone and is brilliant on a cold winter night.
If you have trouble fitting your ham bone in your pot, find a joint on the bone where it will be easier to cut through and chop it into 2 pieces with a meat cleaver to get it in. The water you use will be enough to cover your ingredients well. For me I used around 3 litres. You can make this with a slow cooker, pressure cooker or just a large pot on the stove.
I originally did this as a one pot and cooked everything together, but once when I made it some of the ham bone had come off in tiny pieces that I missed when taking the bone out, so when I blended it up with my stick mixer, the bone bits hit the blades and nearly broke it! After that I decided it was best to cook the ham bone first so the liquid could be properly strained afterward and then add the other ingredients.
KETO HAM AND CAULIFLOWER CASSEROLE INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
- Cooking the bacon bits first means you don't need any cooking oil for this recipe. You can then use the leftover bacon fat to sauté the onion and garlic. This adds a lot of flavour to the soup.
- Use more stock to achieve your desired soup thickness. I find I generally add another cup through the course of cooking the soup, but it's always best to start conservatively and work your way up.
- If you don't like crispy bacon bits on top of your soup, simply blend all the bacon bits in with the soup.
- Don't add cream to the entire soup if you are wanting to freeze it. Cream tends to go a bit funny in the freezer so just add a dash of cream to each bowl as you're ready to serve.
- 1.5 cups cauliflower florets (frozen is fine - abut 24 oz)
- 1.5 cups ham stock or chicken broth
- 1/2 cups water---Heavy cream
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 3/4 cups chopped ham
- 1/2 Tbsp apple cider vinegar
- 1/4 Tbsp fresh thyme leaves
- 1/2 Tbsp butter (or ghee, bacon fat, or coconut oil)
- kosher salt and ground black pepper to taste
Combine the cauliflower, stock, water, garlic powder, and onion powder in a large soup pot. Bring to a boil and simmer for 20-30 minutes, or until the cauliflower is tender. Blend in the pot with an immersion blender (or remove to a large blender and blend in batches then return to the pan) until smooth. Stir in the ham, and thyme leaves and simmer another 10 minutes. Add the butter and apple cider vinegar. Remove from the heat and season with salt and pepper to taste.
Serving the casserole
You&rsquoll get about six good size servings from the cheesy spinach, ham ,and cauliflower rice casserole recipe. If you need more servings, the recipe could easily be doubled and baked in a bigger 9×13-inch baking pan.
It&rsquos best to serve the casserole fresh out of the oven. But leftovers are great reheated in the microwave or conventional oven and they last for several days in the refrigerator.
The casserole makes a complete meal. But it also goes well with a cup of romaine lettuce soup or a tossed salad.
If you are looking for other delicious low carb casseroles to use up leftover ham, you can check out my Cheesy Cauliflower Ham Casserole and my Ham and Cheese Strata recipes.
Do I have to use vegetable broth? Can I use chicken broth instead?
If you like this recipe, you may like these other delicious soup recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Ratings & Reviews
Delicious and easy to make
Simple to make, great taste.
Wonderful ingredients, easy to prepare
I love this recipe because I can add other nutrients such as: 1/4 cup chopped onion, 1/2 cup shredded carrots (or more), 1/2 cup frozen peas, and if adding all these, add in an extra 1/4 cup of milk t o keep mixture creamy. I also added more of the bacon making it at least 1/2 cup or more (to your liking) and mix it all together. Finish it with some of the cheese sprinkled on top, then bake as in #3 in the recipe. If you like more flavor, you can add 1/4 tsp Oregano to the mixture, or Thyme, or Rosemary is just as flavorful. Please have fun and enjoy!
I love it
Didn't have the bacon so had to add salt & peper. When I started this in ovenit was at a higher temp due to a casserole. When casserole was done i lowered the temp & pulled it out when it was done.
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- 1 teaspoon extra-virgin olive oil
- 1 small head cauliflower, cored and chopped (3 cups)
- 6 garlic cloves, roughly chopped
- 4 medium shallots, roughly chopped
- Coarse salt and freshly ground black pepper
- 4 teaspoons all-purpose flour
- 4 cups skim milk
- 1/4 teaspoon freshly grated nutmeg
- 6 ounces pecorino cheese, grated (2 cups)
- 1/2 pound medium multigrain pasta shells
- 1/4 pound sliced smoked ham, chopped
- 1 medium bunch broccoli, trimmed and cut into florets (5 cups)
- 1/2 cup toasted whole-wheat panko (Japanese breadcrumbs), for serving (optional)
Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour stir to coat well.
Gradually stir in milk bring to a boil. Reduce heat gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well return to pot. Add ham, broccoli, and cauliflower sauce toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.
Cauliflower, peas and ham soup
Soup. Some people consider it essential to start a meal. Speedy and Sam feel that way Alex and I are okay without it. On those days when I am inclined to make a soup in addition to the main course, I prefer that it be a real soup dish and not just a token broth. Meaning? Meaning, it has to have a lot of things in it. Vegetables, meat, color, texture… everything. Like this cauliflower, peas and ham soup. Chunky, vibrant and inviting.
If you’re thinking it already, I’ll confirm it — no, I don’t like consommé. If consommé is served with a good crusty bread and creamy butter, I’ll end up eating a huge amount of bread and butter, and about half a cup of broth. In fact, I can only tolerate clear soup if it comes with chunks of vegetables and meat, as in the case of the ubiquitous nilaga and the gingery tinola. It’s a personal preference, no doubt, but since I do the bulk of the cooking in this house, my preference prevails. Privilege of the cook.