• 6 cups cauliflower florets (frozen about 24 oz.)
  • 6 cups ham stock or chicken broth
  • 2 cups water
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 3 cups chopped ham
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh thyme leaves
  • 2 tbsp butter (ghee, bacon fat or coconut oil)
  • Kosher salt and ground pepper to taste


Combine the cauliflower, stock, water, garlic and onion powder in a large soup pot. Bring to a boil and simmer 20-30 minutes, or until cauliflower is tender.  Blend in the pot with a immersion blender or use a Vitamix blender until smooth. Stir in ham and thyme leaves and simmer for another 10 minutes.  Add the butter and apple cider vinegar. Remove from heat and season with salt and pepper to taste.  Serve hot.