I made this on Monday with a bunch o' leftovers and it blew me away (sorry - no pics for this one).
Heat in bottom of soup pot until nice and hot
3 tbsp sunflower or canola oil
1/2 med onion chopped finely chopped
1 large clove garlic minced
Stir on med-low heat until onions are tender. Be careful not to burn the garlic.
1/4 pre-cooked low-fat ham, diced (you can make the pieces as large or tiny as you like)
Stir on med heat until meat is nicely browned.
4 cups vegetable broth
1 cup pureed cauliflower
4 med potatoes, cubed (again, as large or small as you like)
2 med carrots, sliced half-moon style
Bring to a boil and keep boiling for 5 min; reduce to med-low heat and simmer until potatoes are falling apart. Depending on how large or small you cubed the potatoes, this could take anywhere between 20 - 40 min. Longer simmering will give a creamier texture as the starch will fill out the body of the soup. Garnish with fresh chopped parsley and parmasean.
Should serve approx 4 meal-sized portions or 6 appetizer portions.