Go Back
+ servings
a ladle filled with low carb soup
Print

Keto Low Carb Turkey Soup

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

Ingredients

  • 2 tbsp butter ghee or olive oil
  • 1 small onion diced (70g)
  • 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 tbsp fresh thyme minced
  • 1 tbsp parsley minced (4g)
  • ½ tsp - 1 tsp sea salt to taste
  • tsp 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

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 tbsp 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

3.7g 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.
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

Serving: 1cup | Calories: 254kcal | Total Carbohydrates: 5.1g | Protein: 14.3g | Fat: 19g | Saturated Fat: 11g | Fiber: 1.5g | Sugar: 2.7g