📖 Instructions

1. First things first, gather your ingredients. It's always easier when everything is at your fingertips, yeah?
2. Dice the ham into small, bite-sized cubes. Aim for roughly 1/4-inch pieces. You want them small enough to scoop up easily with a spoon.
3. Chop the onion, celery, and carrots. A fine dice ensures they cook evenly and meld nicely into the soup. Don't rush it! Take your time.
4. In a large stockpot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir frequently to prevent burning.
5. Add the celery and carrots to the pot. Continue cooking for another 3 minutes, stirring occasionally. These veggies are the backbone of flavor!
6. Stir in the minced garlic and cook for 1 minute, until fragrant. Be careful not to burn the garlic; burnt garlic is a flavor catastrophe!
7. Pour in the chicken broth and bring the mixture to a simmer. Simmering is key for developing the flavors. Like a slow dance.
8. Add the diced ham and cauliflower rice to the pot. Stir well to combine all the ingredients. It should look inviting, almost celebratory!
9. Season with salt, pepper, and thyme. Adjust the seasonings to your taste. Remember, you can always add more, but you can't take it away.
10. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes. This allows the flavors to meld together beautifully. Patient is a virtue, y'know.
11. Stir in the heavy cream for added richness. This is optional, but it gives the soup a luxurious texture. Go on, treat yourself!
12. Garnish with fresh parsley before serving. The parsley adds a pop of color and freshness. A little detail goes a long way!
13. Taste the soup and adjust seasonings as needed. Does it need more salt? A pinch of pepper? Now's the time to make it perfect.
14. Serve hot and enjoy! Pair with a side of warm, crusty bread (if you're not strictly keto) or a simple side salad. It's ready!