Go Back
Print

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!

Course Soup
Cuisine American
Keyword creamy soup, leftovers, turkey
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 155 kcal
Author Denise Wright

Ingredients

  • 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
  • ¼ teaspoon sage
  • ¼ teaspoon thyme
  • 2 cups water
  • 1 cup frozen mixed vegetables
  • 1 teaspoon Thick-it-Up, optional

Instructions

Making Cauliflower Cream

  1. Add floret to a large pot and just cover with water. Cook until cauliflower is tender. Drain but reserve the water.

  2. 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.

  3. 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

  1. Microwave the frozen vegetables to precook them.

  2. 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.

  3. Note: If using Thick-it-Up whisk it into the soup at the end.