With a bit of leftover ham and some cauliflower, you can make any number of satisfying low-carb meals. The recipe below is one of my favorites. It’s a hearty chowder-like soup that substitutes cauliflower for the usual potato.
I love a bit of crunch in my soup—like croutons, but, you know, without the carbs. I like to sprinkle crisp, crumbled bacon or even crumbled fried pork rinds over the top of this soup. The textural contrast makes the soup addictive.
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Low Carb Cauliflower, Ham, and Cheese Soup
Cooktop Cove
Ingredients
2 tablespoons olive oil
½ onion, diced
2 garlic cloves, minced
2 cups chicken broth
1 ¼ cups heavy cream
2 cups chopped cauliflower
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups shredded Cheddar cheese
2 cups diced cooked ham
½ onion, diced
2 garlic cloves, minced
2 cups chicken broth
1 ¼ cups heavy cream
2 cups chopped cauliflower
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups shredded Cheddar cheese
2 cups diced cooked ham
Directions
1. Heat a stockpot or Dutch over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute more.
2. Stir in the broth, cream, cauliflower, salt, and pepper and bring to a simmer. Reduce the heat and simmer for about 15 minutes, until the cauliflower is very tender.
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3. Stir in the cheese and ham and cook, stirring, until the cheese is completely melted.
4. Serve hot.