Place 1 cup of bone broth in a small jug. Add the egg white powder, stir well, and leave to dissolve.
Put the cauliflower and cucumber in a pan with the remaining 2 cups of bone broth over a medium heat and bring to the boil. Reduce the heat and simmer for 15 minutes until the veggies are soft.
Transfer the bone broth and veggies to a blender. Add the pickle juice, Greek yogurt, ultra-filtered milk, ground black pepper, and nutritional yeast, and blend on high until smooth.
Blend on low. Stir the egg white protein broth in the jug and pour it into the blender.
Blend for 5 minutes to allow the egg white powder to cook without becoming lumpy.
Gradually add the konjac flour into the blender, blend for 10 seconds, then pour the base back into the pan you cooked the veggies in.
Add the chopped pickle spears and Canadian bacon. Stir until incorporated.*