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Keto Low Carb Turkey Soup
5 from 39 votes

Keto Low Carb Turkey Soup

This Keto Low Carb Turkey Soup combines diced cauliflower, carrots, celery, mushrooms, and shredded turkey in a creamy broth enriched with heavy cream and white wine. The vegetables are gently sautéed to develop flavor before simmering in turkey stock, resulting in a rich, hearty soup with fresh herb accents like thyme and parsley. It serves as a comforting low-carb meal suitable for those following ketogenic diets or anyone looking for a warming turkey soup with creamy texture.

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

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

    Cup of Yum
  1. Heat the butter, ghee or olive oil in a large saucepan or dutch oven over a medium heat.
  2. Add the onion, carrot, celery and cauliflower and cook until softened and golden, about 7 - 8 minutes.
  3. 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.
  4. Add the white wine and stock.
  5. Bring to the boil and reduce to a simmer. Cook for 10 minutes.
  6. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 254

% 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.