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!
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.
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.