Waste Not Want Not Creamy Cauliflower Ham Soup
Transform your leftovers into a comforting bowl of heaven with this Waste Not Want Not Creamy Cauliflower Ham Soup! This velvety, flavor-packed soup showcases tender cauliflower florets, rich leftover ham, and a touch of indulgent cheddar cheese, all blended to perfection with savory chicken broth and heavy cream. Perfect for those who love to minimize food waste, this recipe combines smart, budget-friendly ingredients with gourmet-level taste. With just 15 minutes of prep and a quick 30-minute cook time, this hearty meal is ideal for busy weeknights or cozy weekends. Finished with fresh parsley for an herbal kick, this soup is a delightful way to savor the earthy sweetness of cauliflower and the smoky depth of ham in every spoonful. Serve it with crusty bread or a light salad for a wholesome, satisfying dinner the whole family will adore. Keywords: cauliflower ham soup, creamy cauliflower soup, leftover ham recipes, easy soup recipe, quick dinner ideas, food waste recipes.
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 cups leftover ham
- 2 tablespoons butter
- 1 medium yellow onion
- 2 celery stalks
- 3 cloves garlic
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash the cauliflower thoroughly, then chop it into florets.
Dice the yellow onion, celery, and leftover ham into small, bite-sized pieces. Mince the garlic cloves.
In a large pot over medium heat, melt the butter and olive oil together. Add the diced onion, celery, and garlic, and sauté for 5-7 minutes until softened and fragrant.
Add the cauliflower florets to the pot and pour in the chicken broth. Season with salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Cover the pot with a lid and let the soup simmer for 15-20 minutes, or until the cauliflower is tender when pierced with a fork.
Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. (Alternatively, you can blend the soup in batches using a countertop blender, then return it to the pot.)
Stir in the heavy cream, cheddar cheese, and diced ham. Cook for 5 more minutes on low heat, stirring occasionally, until the cheese is melted and everything is heated through.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.8 g | 229% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 10897 mg | 474% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 30.6 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1222 mg | 94% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 5398 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
