Keto Low Carb Turkey Soup
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
254 kcal
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Course
Main Course, Soup
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Cuisine
British
Keto Low Carb Turkey Soup
Description
Keto Low Carb Turkey Soup offers a balanced mix of tender vegetables and turkey simmered in turkey stock flavored with white wine and finished with heavy cream. Onions, carrots, celery, cauliflower, and mushrooms are sautéed until softened and lightly browned, enhancing their natural flavors. The addition of fresh thyme and parsley brings bright herbal notes, while the creamy broth adds richness without overpowering the ingredients. The soup is finished by stirring in cooked shredded turkey, gently heating through before serving.
This soup presents a filling and warming option, especially appealing during cooler months. It can be served as a main dish and pairs well with simple low-carb sides or fresh greens. The creamy texture contrasts nicely with the tender vegetables and meat, delivering a satisfying mouthfeel.
For best results, use homemade turkey or chicken stock concentrated through slow cooking or pressure methods for depth of flavor. Leftover roast turkey or chicken breast or thigh meat can be shredded and added if fresh cooked meat is unavailable. This soup stores well refrigerated for up to four days and freezes for up to three months, making it convenient for make-ahead meals.
Ingredients
- 2 tablespoon butter ghee or olive oil
- 1 onion diced (70g, small
- ⅔ cup / 85g carrot chopped, medium
- 2 celery chopped (about 1 ½ cup / 140g, stalks
- 2 cups / 200 g cauliflower diced, florets
- 2 garlic minced, cloves
- 1 cup / 90g mushrooms sliced
- ½ tablespoon thyme minced, fresh
- 1 tablespoon parsley minced (4g)
- ½ tsp - 1 tsp salt to taste, sea salt
- ⅓ teaspoon black pepper or to taste, freshly ground
- ¼ cup / 60 ml white wine dry
- 3 cups / 720 ml turkey stock + additional stock if it's too thick, or chicken stock
- 10.5 oz / 300 g turkey shredded (or chicken!, cooked
- 1 cup / 240ml heavy cream or coconut milk
To serve
- 1.5 tbsp / 6g parsley minced
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
- Use homemade or high-quality concentrated turkey or chicken stock for a richer flavor base.
- If you don’t have leftover roast turkey or chicken, roast breasts or thighs and shred the meat to use in the soup.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 254kcal | 13% |
| Total Carbohydrates | 5.1g | 2% |
| Protein | 14.3g | 29% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Fiber | 1.5g | 6% |
| Sugar | 2.7g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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