Description

Craving a comforting, keto-friendly soup that’s packed with flavor and perfect for your low-carb lifestyle? This Keto Cauliflower & Ham Soup is your go-to! Featuring tender cauliflower, savory ham, and a creamy broth infused with thyme and apple cider vinegar, this soup delivers rich, satisfying flavors without the carbs

Ingredients

Here’s what you need to make this Keto Cauliflower & Ham Soup. Each ingredient adds to the creamy, savory, and low-carb magic.

Cauliflower Florets (6 cups, ~24 oz, frozen or fresh): Provides a low-carb, creamy base when blended.
Ham Stock or Chicken Broth (6 cups): Forms a rich, savory soup base.
Water (2 cups): Thins the soup to the desired consistency.
Garlic Powder (½ teaspoon): Infuses savory depth.
Onion Powder (½ teaspoon): Adds subtle sweetness and flavor.
Chopped Ham (3 cups): Delivers smoky, protein-packed flavor.
Apple Cider Vinegar (2 tablespoons): Adds a tangy brightness.
Fresh Thyme Leaves (1 tablespoon): Brings warm, herbaceous notes.
Butter (2 tablespoons, or ghee, bacon fat, or coconut oil): Adds richness and keto-friendly fat.
Kosher Salt and Ground Black Pepper (to taste): Seasons to perfection.

Substitutions and Variations

Cauliflower: Swap with broccoli florets or a mix of cauliflower and broccoli for a different flavor.
Ham Stock/Chicken Broth: Use vegetable broth for a lighter option or bone broth for extra nutrients.
Ham: Replace with cooked bacon, smoked turkey, or sausage (ensure keto-compliant).
Butter: Use olive oil, avocado oil, or coconut oil for dairy-free or different fat profiles.
Apple Cider Vinegar: Substitute with white wine vinegar or lemon juice for a similar tangy kick.
Thyme: Use 1 tsp dried thyme or swap with rosemary, sage, or oregano for varied herbaceous notes.
Add-Ins: Stir in ½ cup shredded cheddar, ¼ cup heavy cream, or a pinch of red pepper flakes for extra richness or heat.
Vegetarian Version: Omit ham and use vegetable broth with smoked paprika for a smoky flavor.

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Instructions

Step 1: Cook the Cauliflower

In a large soup pot, combine 6 cups cauliflower florets, 6 cups ham stock or chicken broth, 2 cups water, ½ tsp garlic powder, and ½ tsp onion powder.
Bring to a boil over medium-high heat, then reduce to a simmer and cook for 20–30 minutes, until the cauliflower is tender.

Tip: If using frozen cauliflower, no need to thaw; it may cook slightly faster, so check tenderness at 20 minutes.

Step 2: Blend the Soup

Use an immersion blender to puree the soup in the pot until smooth. Alternatively, blend in batches in a large blender and return to the pot.

Tip: Blend carefully with hot liquids; ensure a smooth consistency for a creamy texture.

Step 3: Add Ham and Thyme

Stir in 3 cups chopped ham and 1 Tbsp fresh thyme leaves.
Simmer for an additional 10 minutes to heat through and meld flavors.

Tip: Stir occasionally to prevent sticking and ensure even heating.

Step 4: Finish the Soup

Add 2 Tbsp butter (or ghee, bacon fat, or coconut oil) and 2 Tbsp apple cider vinegar.
Stir until the butter is melted and incorporated.
Remove from heat and season with kosher salt and ground black pepper to taste.

Tip: Taste multiple times to balance the tangy vinegar and seasoning.

Step 5: Serve

Ladle into bowls and serve hot.
Optionally garnish with extra thyme, chopped parsley, or a sprinkle of shredded cheese (if not strictly keto).

Tip: For a richer presentation, drizzle with a touch of olive oil or sprinkle with crispy bacon bits.