Potato thickens this soup naturally. Carrot gives it a gentle colour and cauliflower adds body; the ham goes on last to retain its texture. Start with the measured water and adjust after blending.
Serves 4 · 40 minutes · one pot
Ingredients and timing for 4
Serves 4 · 40 min
Approximate timings for this editorial recipe proposal, which has not been kitchen-tested. Adjust cooking to your ingredients and equipment.
- 400 g carrots
- 300 g cauliflower florets
- 150 g tender white part of leek
- 150 g peeled potato
- 800 ml water, plus a little for adjusting
- 2 tablespoons olive oil
- 80 g sliced cured ham
- Pepper and salt only if needed
Step-by-step method
- Wash the vegetables. Peel the carrots and potato and cut everything into 1–2 cm pieces. Split the leek to remove soil between its layers.
- Heat the oil in a saucepan and soften the leek over medium heat for 5 minutes without browning. Add the carrot, cauliflower, potato and 800 ml water.
- Simmer gently for about 20 minutes, until the potato and carrot are easily pierced. Remove from the heat and blend with a hand blender, following its instructions for hot liquids.
- Adjust the thickness with a little water if necessary. Taste, add pepper and only as much salt as needed. Divide between four bowls and add the ham in strips just before serving.
Jamones Paco Heredia for this article
Current selection from the related collection. Check format, weight and directions on each product page.
Jamones Paco Heredia
Current selection from the related collection. Check format, weight and directions on each product page.
View the collection →Adapt the recipe to your kitchen
Cooking time depends on the size of the pieces: check tenderness before blending. For a thicker soup, reserve some cooking liquid and add it back gradually.
No cream is used, but check every ingredient label if allergies are relevant. Do not boil the ham in the soup; add it to the finished bowls.
Times are estimates and the photographs are editorial illustrations; this is not presented as a kitchen-tested recipe.
The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.
Choose your ham and plan your purchase
You need 80 g of ham for the four suggested portions. Compare 80 g sliced ham packs and check that the listing is for ham if following these ingredients. The carousel may also include shoulder.
Cebo Iberian ham and 100% Iberian bellota ham are different categories; the recipe does not require the most expensive one. Check the specific product's ingredients and storage instructions. For other formats, explore ham to buy.