Keto Low Carb Turkey Soup

Name: Keto Low Carb Turkey Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving
Ingredients: 2 tablespoon butter; 1 small onion; ⅔ cup / 85g medium carrots; 2 celery stalks; 2 cups / 200 g cauliflower florets; 2 garlic cloves; 1 cup / 90g mushrooms; ½ tablespoon fresh thyme; 1 tablespoon parsley; ½ tsp - 1 tsp sea salt; ⅓ teaspoon freshly ground black pepper; ¼ cup / 60 ml dry white wine; 3 cups / 720 ml turkey or chicken stock; 10.5 oz / 300 g cooked turkey; 1 cup / 240ml Heavy cream or coconut milk; 1.5 tbsp / 6g parsley

User Reviews

5.0

39 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8
Calories
254 kcal
Course
Main Course, Soup
Cuisine
British

Keto Low Carb Turkey Soup

Raiden Walker

Report

It's so easy to make a hearty low carb soup with leftover shredded turkey. This keto turkey soup tastes so good you're sure to come back for seconds! Popular with the whole family, low carb or not. Suitable for freezing!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoon butter ghee or olive oil
1 small onion diced (70g)
⅔ cup / 85g medium carrots chopped
2 celery stalks chopped (about 1 ½ cup / 140g)
2 cups / 200 g cauliflower florets diced
2 garlic cloves minced
1 cup / 90g mushrooms sliced
½ tablespoon fresh thyme minced
1 tablespoon parsley minced (4g)
½ tsp - 1 tsp sea salt to taste
⅓ teaspoon freshly ground black pepper or to taste
¼ cup / 60 ml dry white wine
3 cups / 720 ml turkey or chicken stock + additional stock if it's too thick
10.5 oz / 300 g cooked turkey shredded (or chicken!)
1 cup / 240ml Heavy cream or coconut milk

To serve

1.5 tbsp / 6g parsley minced

Add to Shopping List

Instructions

Heat the butter, ghee or olive oil in a large saucepan or dutch oven over a medium heat.
Add the onion, carrot, celery and cauliflower and cook until softened and golden, about 7 - 8 minutes.
Add the garlic, mushrooms, thyme and 1 tablespoon of parsley. Season with salt and pepper and cook until the mushrooms are beginning to brown, another 2 - 3 minutes.
Add the white wine and stock.
Bring to the boil and reduce to a simmer. Cook for 10 minutes.
Add the cooked turkey. Stir in the heavy cream or coconut milk. Simmer until heated through, about 2 minutes. Adjust the seasoning to taste and serve in bowls topped with fresh chopped parsley.

Notes

7g net carbs per portion of 1 cup (240 ml). Makes 8 cups.
Use good quality turkey or chicken stock. Home made is best - either from an instant pot or boiled for a good few hours so the stock is nice and concentrated and packed with flavour.
Use good quality turkey or chicken stock. Home made is best - either from an instant pot or boiled for a good few hours so the stock is nice and concentrated and packed with flavour.
If you don’t have leftover roast turkey or chicken, you can simply roast some turkey or chicken breasts or thighs in the oven and then shred the meat for the soup.
If you don’t have leftover roast turkey or chicken, you can simply roast some turkey or chicken breasts or thighs in the oven and then shred the meat for the soup.
Store in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition Information

Show Details

Serving 1cup Calories 254kcal (13%) Total Carbohydrates 5.1g Protein 14.3g (29%) Fat 19g (29%) Saturated Fat 11g (55%) Fiber 1.5g (6%) Sugar 2.7g (5%)