Here’s the recipe for the ham soup I made with the ham bone I had in the freezer from Thanksgiving! I used the Instant Pot, if you don’t have one you’ll need to increase the cooking time from 50 minutes to at least 3 hours (the longer the better!) until the meat easily falls off!
Ham Cauliflower Instant Pot Soup
1 ham bone with meat on it (can be frozen)
1 onion chopped
3 cloves garlic chopped
2 tbsp olive oil
6 cups broth (I used chicken)
1 head cauliflower chopped
1/2 can coconut milk
1/2 tbsp arrowroot starch
Shredded cheese for topping (optional)
Set your Instant Pot to sauté. Add you oil, onion, and garlic. Sauté for 2-3 minutes. Add the ham bone and your broth. Turn your IP to manual pressure cook for 50 minutes and put on the lid. (Making sure the valve is on seal)
Wander away and do something fun! Like yoga! Or watching a tv show 😉
Once the 50 minutes is up do a quick release of the pressure. Take out the ham bone. Add the cauliflower and turn the IP to high pressure for 5 mins and put the lid on (check that the valve is on seal!).
Whilst the cauliflower is cooking pull the meat off the bone.
When the cauliflower is done release the pressure (quick). Take an immersion blender and blend it! Add your coconut milk and keep blending. I like leaving a few small pieces of cauliflower! Take a small amount of the soup out and add it to a bowl with the arrowroot starch in it. Mix well and add back to pot. You can either leave the pot on warming or turn it back to sauté. Add the meat to the soup. This is when I tasted and added salt and pepper (the ham can add a good amount of salt so that’s why I waited until this step).
I let mine simmer for about 10 minutes – once the arrowroot had thickened it up! Add the shredded cheese when you serve it!
I would add kale and mushrooms next time for more veggies! (You’d add these at the end when you add the meat back).
I wish I had a better picture for ya but I don’t!
