Keto Turkey Soup
This keto turkey soup is a great way to use up leftover Thanksgiving turkey! Rich, creamy, and loaded with tender bits of turkey and vegetables!
Servings 6
Calories 296kcal
Ingredients
- 1/2 onion
- 1 rib celery
- 1 clove garlic
- 1 tablespoon butter
- 12 ounces cauliflower florets
- 1 teaspoon salt
- ½ teaspoon poultry seasoning
- 1/2 teaspoon red pepper flakes
- 5 1/2 cups chicken broth
- 1 cup heavy whipping cream
- 2 cups cooked chopped turkey
- 15 ounces frozen cut green beans
- 1 carrot cut into coins
Instructions
- Dice the onion and celery. Mince the garlic.
- Add the butter to a large pot over low heat and let melt.
- Add the onion, celery, and garlic to the pot and cook, stirring often, for 5 minutes to soften.
- Add the cauliflower, salt, poultry seasoning, red pepper flakes, and chicken broth to the pot and increase heat to medium.
- Bring to a boil and reduce to a simmer, stirring occasionally.
- Simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth and creamy. Alternately, carefully transfer the hot soup to a blender and blend.
- Add the cream, turkey, green beans and carrot to the soup and stir well. Cook for 15 minutes or until green beans and carrot are as soft as you'd like, stirring occasionally.
- Serve hot.
Notes
If you do not have a blender, use a potato masher to mash the cauliflower or start with cauliflower rice instead of florets. The soup will have a chunkier texture, but the taste will be the same.
Nutrition
Serving: 11/2 cups | Calories: 296kcal | Carbohydrates: 12g | Protein: 18g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1214mg | Fiber: 4g | Sugar: 7g | Net Carbs: 8g