If you have turkey leftovers, this low carb creamy turkey soup is a delicious way to use them! It a healthy, creamy vegetable soup and with the turkey it tastes like a pot pie. This low calorie soup has only 155 calories and 4.2g net carbs per serving.
You might also like these low carb leftover turkey stuffing waffles!
I’ve been playing around with making a turkey breast in the air fryer (post to come soon) which means lots of leftover turkey. So today I made a low carb creamy turkey soup and it was yummy!
It tastes a bit like a combination of turkey ala king and the filling of a turkey pot pie. Best of all it’s a low calorie soup too with only 155 calorie and 4.2g net carbs.
Low carb recipe ideas for turkey leftovers.
Thanksgiving is not too far away so if you are faced with lots of leftover turkey here are few low carb ideas.
- Add cooked turkey to any kind of soup you would normally use chicken like this creamy chicken and sun dried tomato soup.
- Stuff crepes with the leftover turkey along with a cream sauce like this creamy chicken crepes recipe.
- Substitute turkey instead of rotisserie chicken in casseroles like this cheesy chicken & broccoli casserole
- Mix turkey with an Alfredo sauce and top zucchini noodles.
Recipes ingredients I use.
Below are a few of the ingredients that I used in this low calorie turkey soup. I highly recommend the Better than Bouillon for any soup. I have about 38 soup recipes right now and using Better than Bouillon is key to making good soup.
Also I used frozen vegetables and while some of them are higher in carb, I only used a cup so it wasn’t so bad. You could also use fresh vegetables that are lower in carbs (broccoli, green beens, spinach, zucchini, peppers, etc) if you want.
And then there is the cauliflower cream sauce which is just cauliflower, garlic, spices, olive oil and Parmesan cheese.
How to make the healthy cauliflower cream sauce.
The cauliflower cream is a way to add creaminess to soup with adding lots of cream. The basis of cauliflower cream is really just cauliflower, water and a tablespoon or two of olive oil to give it a bit of smoothness. However you can add any kind of seasonings you want to flavor it.
Step 1: To make cauliflower cream sauce, first cover cauliflower florets with water and boil until it’s tender. Then drain the water but save it for later.
Step 2: Put the cooked cauliflower in a high speed blender like a Vitamix along with the oil, Parmesan, garlic, dried onion, sage, thyme, Better than Bouillon and 2 cups of water. You can use the water you set aside from cooking the cauliflower.
Step 3: Blend on high until smooth and creamy.
How to make the keto cream turkey soup recipe.
To put the soup together, defrost the vegetables in the microwave and add to a soup pan with the cooked turkey. Pour in the cauliflower sauce and mix well. Let cook for 5 minutes and that’s it!
Do this if you want a thicker soup.
You can try Thick-it-Up which is a low carb thickener. I have some but have not played around with it enough. It’s supposed to be great for soups, gravies, sauces and fruit filling without any artificial ingredients.
You can also try glucomannan powder which s is used to naturally thicken foods like soups, smoothies and sauces. It’s made from the konjac root and considered a dietary fiber.
So net time you have turkey leftovers try this easy, low calorie, low carb creamy turkey soup. Yes it’s all that and quite delicious! The nutritional information for 1 serving is:
155 cals / 7.9g fat / 6.8g carbs / 2.6g fiber / 12.3g protein = 4.2g net carbs
You might also like my friend Jenn’s keto cream of mushroom soup!
Low Carb Creamy Turkey Soup with Vegetables
If you have turkey leftovers, this low carb creamy turkey soup is a delicious way to use them! It a healthy, creamy vegetable soup and with the turkey it tastes like a pot pie! This soup is has only 155 calories and 4.2g net carbs per serving!
- 3 cups cauilflower florets
- 1 teaspoon dried minced onions
- 8 oz cooked turkey, chopped
- 2 teaspoons Better than Bouillon, chicken flavored
- 2 tablespoons Parmesan cheese, grated
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 1/4 teaspoon sage
- 1/4 teaspoon thyme
- 2 cups water
- 1 cup frozen mixed vegetables
- 1 teaspoon Thick-it-Up, optional
Making Cauliflower Cream
Add floret to a large pot and just cover with water. Cook until cauliflower is tender. Drain but reserve the water.
Add cauliflower to a high speed blender along with garlic, Parmesan, olive oil, sage, thyme dried onions and Better than Bouillon. Add 2 cups of the reserved water and blend on high until smooth and creamy.
Note: If this doesn't all fit in your blender, just use 1 cup of water or make it in batches.
Making the Turkey Soup
Microwave the frozen vegetables to precook them.
Add the vegetables and turkey to a soup pan and pour the cauliflower cream over top. Mix and cook for 5 minutes so the flavors meld together.
Note: If using Thick-it-Up whisk it into the soup at the end.