Cauliflower, peas and ham soup

Cauliflower, peas and ham soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Author Connie Veneracion


  • 3 tablespoons butter
  • 1/4 cup onion finely chopped
  • 3 tablespoons flour
  • 5 to 6 cups broth preferably homemade
  • salt to taste
  • pepper to taste
  • a head of cauliflower
  • 1/3 cup sweet peas
  • 1/2 cup cream (please click and read before asking what kind)
  • strips of ham as much or as little as you like
  • parsley chopped, to garnish


  • Heat the butter in a pot.
  • Add the chopped onion and cook over medium-low heat until softened.
  • Dump in the flour and stir quickly. Proceed to make a blonde roux (see how to make a roux).
  • Pour in the broth, about half a cup at a time, stirring as you pour. Season the soup with salt and pepper. Bring to the boil.
  • While waiting for the soup to boil, cut the cauliflower into florets. Because this is a soup dish, ideally, the size of the florets should be small enough to fit into a spoon.
  • When the soup boils, add the cauliflower florets and the peas. Add more salt and pepper. Lower the heat, cover and simmer for 15 to 20 minutes or until the cauliflower florets are soft but not mushy.
  • Off the heat, stir in the cream. Adjust the seasonings one last time.
  • Ladle into soup bowls. Sprinkle the ham and parsley on top. Serve the cauliflower, peas and ham soup hot.


If you prefer to thicken your soup with potatoes rather than a roux, click here for an older cauliflower soup recipe.