Low Carb Spicy Turkey Soup With Cauliflower Rice Food

KETO TURKEY SOUP

Keto Turkey Soup image

Got leftover turkey from Thanksgiving? Make this creamy keto turkey soup using your leftover turkey carcass and meat along with cauliflower rice to warm your belly this holiday season.

Provided by Annie Lampella

Categories Dinner

Yield 6

Number Of Ingredients 12

Ingredients

4 tablespoons butter
4 garlic cloves, minced
1 medium onion, diced
4 stalks celery, diced
1/2 cup sliced leek
1/2 carrot, diced (optional)
1 cup cubed daikon radish
3 cups leftover turkey
4 cups turkey stock or chicken broth
1 (10 oz) package frozen cauliflower rice
1/2 cup heavy whipping cream
salt and pepper to taste

Steps:

In a stock pot, melt butter over medium heat. Add garlic and saute for 1-2 minutes. Add in onion, celery, leeks and carrot and cook for 3 minutes or until softend.
Add in daikon radish and cook for 1-2 minutes. Add leftover turkey and turkey stock. Bring to boil, then lower heat to simmer for 15 to 20 minutes or until daikon radish is soft and cooked through. Add in cauliflower rice and cook for an additional 2 minutes or until heated.
Remove from heat. Pour in heavy cream and season with salt and pepper to taste.

Nutrition Facts : Calories 339 calories, Carbohydrate 5.1 carbs, Protein 27.1 grams of protein, Fat 22 grams fat

LOW-CARB SPICY TURKEY SOUP WITH CAULIFLOWER RICE

Low-Carb Spicy Turkey Soup with Cauliflower Rice image

Low-carb and full of spicy, savory flavor, this soup stars frozen cauliflower rice, veggies, sausage, and leftover turkey.

Provided by Craig Arndt

Categories Cauliflower Soup

Time 1h50m

Yield 10

Number Of Ingredients 21

Ingredients

4 tablespoons butter, divided
1 pound pork sausage
3 stalks celery, chopped
3 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
4 cups chopped cooked turkey, or to taste
1 (32 fluid ounce) container chicken stock
2 (10.75 ounce) cans condensed cream of chicken soup
2 (10 ounce) packages frozen riced cauliflower
1 (10 ounce) package frozen peas
16 ounces heavy cream
1 tablespoon Cajun seasoning (such as Slap Ya Mama®)
2 teaspoons ground thyme
2 teaspoons seasoned salt
2 teaspoons ground black pepper
2 teaspoons smoked paprika
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1 teaspoon ground cayenne pepper

Steps:

Heat 2 tablespoons butter in a Dutch oven over medium-high heat. Brown sausage in the hot butter until browned and cooked through, 5 to 7 minutes. Transfer cooked sausage to a plate. Add celery, carrots, onion, bell pepper, and remaining butter to the pot. Cook over medium heat, scraping up browned bits and stirring to deglaze, 4 to 5 minutes.
Stir cooked sausage and turkey into the Dutch oven. Pour in chicken stock and cream of chicken soup. Stir and bring to a simmer, about 5 minutes. Add cauliflower rice and peas and return to a simmer, about 5 minutes. Stir in heavy cream, Cajun seasoning, thyme, seasoned salt, black pepper, smoked paprika, basil, oregano, red pepper flakes, and cayenne. Let simmer, stirring occasionally, for 1 hour. Season to taste and serve.

Nutrition Facts : Calories 529 calories, Carbohydrate 18.7 g, Cholesterol 148.2 mg, Fat 38.2 g, Fiber 4.4 g, Protein 28.9 g, SaturatedFat 18.8 g, Sodium 1563.2 mg, Sugar 4.2 g

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